1. Saffron is the most precious and expensive spice
Homeland saffron is India, get it from the stamens of the flowers of the plant Crocus sativus.
Stigmas of this plant in dried form are bitter spicy taste and distinctive aroma.
Saffron is sold in powder form and in physical form (orange-brown threads).
1 kg of saffron costs about 6 thousand dollars, because the collection of colors is a manual process, and for 0, 5 kg of saffron need 35-100 thousand flowers, each with 3 stamens.
2. Vanilla
The aromatic seeds are contained in pods of vanilla orchids.
It is very difficult to grow: the pods appear three years after planting; during the growth of the plant bends to the ground that it did not rise very high; flowers open for pollination 1 once a year for a couple of hours, and pollination is done by hand.
The smell of vanilla helps produce serotonin - the hormone of pleasure.
For 20 shekels you sell three vanilla beans from Madagascar.
3. Nutmeg color
Obtained from the fruit of the tree of Muscatine.
Represents the amniotic film of red color, it is removed from the fruit intact and dried under the sun on the decks of bamboo.
Nutmeg color sold in the form of whole flake or powder form.
Used in cooking, add it to all food except fish and mushroom.
4. Pink pepper
The birthplace of pink pepper - Peru and Brazil. It grows on a tree and have a distant relative of the cashew. According to the type of berries like ordinary pepper, they too fragrant, but sweeter and not sharp.
In order to preserve the pink color, the berries are dried by freezing, pickled or salted.
Pink pepper is heated in a pan, grind and add to the finished dish before serving.
Used in cooking in a mixture with various kinds of pepper, spice them with fish and seafood.
The scent of pink pepper is used in perfumery.
Galangal is a root of a plant of the ginger family, but it is much more fragrant ginger. The taste of galangal bitter, pungent and sharp spicy.
Thanks to red-brown color, galangal easily distinguished from ginger.
The root of the plant is cleaned from the skin, cut into rectangular pieces with a length of 5-8 cm and dried, after which it becomes solid with wrinkled surface.
6. Juniper
Spice is the fruit of an evergreen coniferous shrub. The fruits are harvested and dried, after which they must be full, shiny, not wrinkled, black-brown colour.
As a seasoning used is not the results themselves, and the sauce or marinade, in which they are added. Also used for soaking meat, after which it gets a taste of the game. Large quantities of juniper dangerous prescription 5-6 enough berries to 1 kg of meat.
7. Asafoetida (Ilan, Hing, amargos)
The smell and taste of this spice is horrible and looks like a mixture of onion and garlic. But if you fry it in butter, it will be a pleasant smell, and taste of food with this spice can bring pleasure.
8. Ajowan (ajwain)
In Mature fruits of this spicy plant two seeds, spicy, bitter taste with a spicy flavor similar to thyme.
Used the recipe in the production of sausages of lamb and horse meat, add to the dough and dishes of lentils.
9. The root of wild ginseng
Grown only in one of the mountainous areas of China in the province of Jilin.
A lot of people believe in the healing power of ginseng.
This plant is listed in the International red book.
10. Cardamom
The cardamom aroma is spicy and warm, with lemon eucalyptus and camphor notes.
Cardamom oil is extracted from the seeds of plants, similar to ginger.
Better to buy boxes of cardamom in General form, otherwise they quickly lose their flavor.
Add whole cardamom pods or take out the black seeds and crushed or finely grind.
Source:
Femy.ru
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