Spices

"Seasonings", "spices", "spices" - these words have firmly entered our kitchen, and often we do not even think about their true meaning. In fact, the topic related to spices - their history, spinning and artistic qualities and subtleties of use in cooking - is extensive and extremely interesting.
Today, spices, spices and seasonings have so deeply entered the culinary traditions of almost all the peoples of the world that it is difficult to imagine their existence without them. The eating of various parts of spicy plants gradually turned from a culinary tradition into a life necessity. Only knowing exactly all the necessary components of various spicy mixtures and sauces, their proportions for a particular dish, you can give the finished food a thin, exquisite aroma, make it appetizing and useful.
Book B. Sakharov will teach the reader to properly use the spices available on sale, introduce spicy plants around the world, including our country. The book built as a mini-encyclopedia describes in detail individual spices and spaces-aromatic herbs indicating their taste and use in cooking. The description of more than 60 of the most popular spices and about the same number of recipes from different kitchens of the peoples of the world are given. The book also presents the classification of spicy plants. This work will introduce you to the properties, quality, meaning, application, norms and rules for the use of certain types of spices, gives examples of their combination with food and with each other