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Spices: an oriental treasure used daily in our cuisine

Recently we talked about the most used aromatic herbs in our gastronomy. In that post we promised to talk more about spices since they also have a widespread use in our kitchen. Let's start!

Spice comes from the Latin specĭes, we will also know them under the name of seasoning (from Latin condimentum, condire, seasoning), and it is the name given to certain seeds of plant origin that are used to preserve or flavor foods. Its great capacity to enhance the flavor allows aromatic effects to be achieved in very small quantities. They do not usually have nutritional values, except for rare cases in which minerals such as calcium or iron are present, but instead they have an effect on appetite. The most renowned are:

Saffron: Not very affordable due to its low supply and its complicated obtaining process (only stigmas are collected), hence its high price. We can find it sold in powder or thread. It is well known in our cuisine for being the cause of flavor and especially for giving color to paellas, rice, meat and seafood.

Clove: Intense flavor, we can find it whole or ground. It is usually present in recipes made with meat, fish and seafood, as well as sweets and drinks. It has certain analgesic properties, so be careful with its excessive use on a plate because it can lead to your tongue to go to sleep.

Cumin: Its good use makes digestive processes easier. It is typically used in Middle Eastern cuisine and in the Mediterranean Basin. It is one of the main condiments of Moroccan couscous.

Curry: Typical of the culinary tradition of India and the Far East, it is a compound of at least twenty different spices (cinnamon, clove, ginger, red pepper, paprika). Depending on this combination we will obtain a spicy flavor and, consequently, different intensities and colors. It is mainly used to accompany meats and rice.

Cinnamon: It comes from the dry bark of the cinnamon tree (Cinnamomum zeylanicum or Cinnamomum verum J.Presl), which is historically given aphrodisiac and digestive properties. It is mainly used to make desserts and drinks, in branch or in powder. You will have seen it in a traditional way in the custard or in the rice with milk, although today many cooks already include it to season salty dishes, especially meats and rice.

Cardamom: It is one of the most expensive spices, although its nuts appear in the elaboration of numerous pastry products, desserts, sauces for recipes with meat and some drinks and spirits. It is essential in Asian cuisine (it is one of the ingredients of curry) and also taken as an infusion is the most digestive.

Ginger: When coming from the root of a plant, it is considered as a spice. It is a frequent seasoning of Asian cuisine present in sauces, breads, biscuits and cookies for its spicy and bitter taste. We can also find it in drinks or teas. It is associated with beneficial properties for the stomach, help fight pathogens and combat nausea and dizziness.

Anise: Its seed has been traditionally used to make liquors, although we can also find it in desserts, cakes, pies and pastries. Its fresh leaves give a special aroma to meats. Among other properties, anise is associated with the ability to reduce gas or contributes to its expulsion.

Interesting, right? As you can see, most spices not only add flavor to your dishes, most of them are very beneficial for your health. And it is that for thousands of years, both spices and herbs were used as the only effective medicine that existed, so we consider that it is necessary to know its main properties. Who doesn't like to take care of themselves?