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The origin of spices in multicultural By Kim Valerio

  in Food and Drinks | Published 2014-03-14 04:29:58 | 119 Reads | Unrated

Summary

To me cooking is an essential way of life and spices are a commodity in the cooking culture. Spicy sauces are specifically designed by a team of food scientists and nutritionists in order to satisfy the "craving for flavor" that people experience with sodium reduced diets. Spice Sauces are totally G F, as well as fat free, salt free, sugar free, and dairy free.

Full Content

To me cooking is an essential way of life and spices are a commodity in the cooking culture. Spicy sauces are specifically designed by a team of food scientists and nutritionists in order to satisfy the "craving for flavor" that people experience with sodium reduced diets. Spice Sauces are totally GF, as well as fat free, salt free, sugar free, and dairy free.

Spices are the buds of bark, roots, berries and aromatic seeds that are harvested for use in flavoring and cooking. Spices are considered aromatic, but anyone who has had herbs in their garden knows that many of these can be aro
matic as well, especially mints. Spices are routinely used by cooks in restaurants or private environments in an automated way, and sometimes are handled as kitchen secrets. Spices are indispensable in the culinary art, used to create dishes that reflect the history, the culture and the geography of a country.

Spices are known to significantly contribute to the flavor, taste, and the medicinal properties of food because of phenolics. Spices are taken from the part of the plant richest in flavor-bark, stem, flower bud, fruit, seed, or leaf. Spices are used as flavoring agents in food or drinks, although many spices have additional commercial uses. Spices are often seeds, which oxidize, and age, and eventually die at room temperature, becoming bitter or rancid. Spices are part and parcel of our life Diet related diseases (heart disease, cancer, stroke, diabetes, and atherosclerosis) accounted for 66% of all deaths in the modern world in 1994 or so the statistics showed.

Recipes change as dramatically by region as they do in Europe, depending on the local harvest, climate, season, religion, and whim of the cook. Spices, however, are dried and often ground or grated into a powder. Species that have now fallen into some obscurity include grains of paradise, a relative of cardamom, which almost entirely replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cube. Spices and herbs in food are probably the most common use. Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. Spices possibly activate the adrenal -cortical function and fortify resistance and physical capacity in the immune system.

Herbs and spices add zest and flavor to unsalted foods. Herbs are the leaves of plants, so when we use coriander leaf we refer to it as an herb. However, when we use coriander seed we say we are using a spice. Herbs in the west have also attributed to them the dual purpose of flavoring and medicinal use. Herbs are the leaves and sometimes the flowers of plants, usually grown in a climate similar to the Mediterranean. Herbs, on the other hand, are usually the leaves of plants that grow in temperate regions. Herbs and spices have traditionally been used to treat diseases for thousands of years. Herbs such as basil or oregano, may be used fresh and are commonly chopped into smaller pieces; spices, however, are dried and usually ground into a powder.

Meats cooked in Karachi are one of the very famous dishes from Punjab. Meat and poultry are often first marinated in yogurt and spices, then cooked very slowly in the marinade. Meat dishes in particular are always the spiciest because a piece of meat lacks defenses against pathogens and parasites.

Cooking styles of the Arabic peninsular have a preference for aromatic but fiery food. Cooking in West and Central Africa has conserved its distinct character and is hardly comparable to any other culinary style. Cooking (heating) increased the antioxidant activity of plant foods such as carrots, tomatoes, and spinach.

Spices are very important ingredients in Indian recipes, both vegetarian and non vegetarian. Spices are usually seeds, used whole or ground. Spices are also used in cosmetics, perfumes, and medicaments, and allergic contact dermatitis may be caused by these products, are cultivated in the wet and intermediate zones of the country. Spices are required to be packed in clean, hygienic materials which do not interact with the product itself and also depend on the importer's specification. Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". Spices are added to make the dishes more delectable.

The Cultural Catering Company, owned by Andrew Dekannwarri, offers a wide range of services including private catering services and spices services. If you are looking for information on the other services that they are offering, you can check out https://www.facebook.com/theculturalcateringcompany.

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Comments

Kapil :Nice post. Thank you to provide us this useful information. Sugar Free Sweetener

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