Vegetable spices: benefit, harm, use

Spices in cooking are the most diverse substances that give food when cooking the right flavor, aroma and consistency. Some of them are unforgivable by origin: salt, soda, vinegar, sugar, starch, etc. Many of us use daily, and it is already impossible to imagine what the dishes would be without these "improvers" of food. There are also vegetable spices. The list includes many herbs, fruits, seeds (for example, dill, coriander, pepper, mustard), leaves, branches (bay leaves, basil, rosemary, parsley, thyme), roots and bulbs (garlic, ginger) of special aromatic plants. Let us briefly describe their usefulness, harm and practical application.

Benefits of fragrant spices

When cooking, various vegetable spices are often used. The name of some is well known to everyone, while others are used much less often. We list some useful properties of the most common:

- bactericidal and strengthening effect is characteristic for pepper, nutmeg, cloves and saffron;

- reduce the risk of cancerous growths of wormwood, cumin, sage, ginger root, anise and cilantro;

- it is recommended in cases of diabetes mellitus ordinary cinnamon, as it helps to lower the level of sugar and cholesterol in the blood.

What can be harmful to some vegetable spices

First of all, it is worth thinking about individual intolerance. After all, many people suffer from various types of allergies, themselves not aware of it. Therefore, when using vegetable spices for the first time, be careful and start with a very small amount. Also take into account the peculiarities of some condiments:

- Garlic and turmeric can weaken the effectiveness of certain medicines;

- Black and red pepper is not recommended to be added to food for stomach problems;

- mint with regular application can significantly lower the pressure and cause headaches due to a decrease in the tone of the vessels;

- Cloves can not be used by children suffering from diseases of the digestive system, and hypertensive patients;

- nutmeg overdose causes dizziness, headache and nausea.

How are plant spices measured?

It is worth noting that in all recipes the dosage of fresh spices is usually indicated. Therefore, take this into account when preparing. So, for example, sweet pepper and cloves significantly lose weight after long-term storage, so you should slightly reduce the desired weight in order to avoid deterioration of taste of dishes. Also, over time, dry spices can change the flavor, in addition, you need to check their suitability.

Approximately one gram contains the following amount of spices:

- Carnation - 15 buds;

- black pepper - 28-30 peas;

- bay leaves - 8-10 medium leaves;

- nutmeg - half;

- Coriander - 125 grains.

One teaspoon with the top puts in itself two or three grams of herbs.

Always observe the necessary proportions and recommendations regarding how to use vegetable spices. And also listen to your body and remember that in everything there must be a measure.