Concept in Definition ABC

When we talk about spice we refer to a variety of natural elements obtained mainly from vegetables that are used in the gastronomy as seasonings or flavorings for various foods and culinary preparations. The species are extremely varied and this allows you to find a large number of flavors, colors, textures and aromas that can transform the same gastronomic preparation into something completely different, giving it a flavor unique.

A prized product since ancient times

For many centuries, spices were a luxury brought from the East. For Western Europeans, the possession of these spices was essential to better preserve the food (for example, through the use of salt) and for a long time spices were also used as a form of payment when different types of food were made. exchange. The blockade of the trade route that allowed the exchange between Europeans and Orientals at the hands of the Arabs in the The 15th century was the kickoff for overseas expansion that would end by allowing Europe to meet America.

Most popular spices

Spices, as said, are mostly vegetable products more or less processed depending on each case. Usually, they come from the fruits, roots or leaves of a plant, as well as they can also be the result of a process of elaboration more complex. Many of these spices are treated using techniques such as roasting so that their flavor is even more concentrated. Almost all spices are used in gastronomy (both sweet and salty), but they can also be used in areas such as medicine, perfumery, cosmetology or even in sacred acts and ceremonies religious.

Among the most common and consumed spices we find cinnamon, saffron, pepper, ginger, nutmeg, anise, thyme, cinnamon, cloves, cardamom or mustard. Some other commonly used spices are mixtures of various spices that have been specifically selected to give more or less strong aromas and flavors to the preparation. Some of these mixes are especially common in Nordic or Asian pastry where various spices are used in combination to achieve a more defined and spicy flavor.

And in the specific case of aromatic plants we must highlight the laurel, basil, coriander, tarragon, mint, among others.

There are many foods that have a great nutritional value due to their components but in case they are not tasty or tasty at all, however, there are the spices, ready to make those foods very appetizing, because they know how to give a new and pleasant flavor to the palate. Of course, you should not abuse them, you have to use them in their proper measure and harmoniously because excess can cause the opposite effect and leave food unpleasant or very rude.

Health benefits

But to its primary mission of seasoning food we must add another very important that is health care. Most of the spices that we mention lines present concrete and positive effects for our health.

According to the studies, components called polyphenols, a type of antioxidant, would be responsible for its great contributions, for example avoiding damage mobile, relieve inflammation or modification of the metabolism.

Next we will review some, and if you have already been savoring them, then you will continue to do so because they will also take care of you and make you healthier.

Saffron helps in the relief of coughs, flu, colds and improves our general circulation; the cinnamon so used in desserts and cappuccinos is highly digestive and helps relieve headaches; cardamom is good for digestion and it has antacid effects; tarragon is very good for purifying the liver; peppermint is antiseptic, antispasmodic and helps in good functioning of our liver; ginger strengthens our immune system; sage deflates; turmeric fights arteriosclerosis because it helps reduce bad cholesterol; and relieves muscle pain and parsley has diuretic effects.

So, the recommendation is to consume spices not only because they will make your dishes more tasty but because they will help your health in several senses as we have already seen and because with them it will be less necessary to add salt, sugar or fat.