Called to create a work of culinary art from banal scrambled eggs, there are benefits and harm to human health. The same spice can add strength, cheer up, or it can bring you to ... a hospital bed. We'll tell you the truth about the four most popular spices. For several years in a row, they have been included in the world TOP-10 of the most beloved and most frequently used spices. Their properties are equally capable of both strengthening health and undermining it. So, everything you wanted to know about spices but didn't know how to ask.
Before becoming a favorite and indispensable condiment for housewives, it gained popularity as a treatment for a variety of ailments. The healing properties of lavrushka were especially pronounced in the treatment of colds, various lesions of the skin and mucous membranes (barley, bedsores, fungal diseases, stomatitis), liver and gastrointestinal tract diseases. So far in folk medicine popular are decoctions, infusions, compresses, lotions, inhalations based on bay leaves. This widespread use of the spice is primarily due to its composition, rich in vitamins A, PP, C, group B, potassium, iron, selenium, zinc, copper. Due to its gentle effect on the gastrointestinal tract, bay leaf is one of the few spices that is suitable for people with gastritis, stomach and duodenal ulcers.
Contraindications The miracle leaf has properties that, instead of the expected benefits, can cause harm. For example, due to the ability to influence blood clotting, pregnant women and mothers should refrain from using lavrushka during breastfeeding, people prone to bleeding, as well as those suffering from severe forms of heart and liver diseases. A highly concentrated decoction of bay leaves is the very case when a medicine becomes a poison even for a healthy person.
Black, red, white, fragrant - it is better to stock up on peas and grind with your own hands before adding to the dish. Thus, the value of the seasoning is preserved, while with long-term storage of ground pepper, a significant part of its properties simply evaporate. And there, believe me, there is something to lose.
Contraindications... Again, young children, people suffering from high blood pressure, heart and gastrointestinal tract diseases are out of work. For them, any pepper is prohibited: it will do them more harm than good. By the way, even a healthy person can be very unhappy if you neglect common sense and eat pepper without measure. 6 peas or a quarter teaspoon is the maximum that a person can afford in one sitting without compromising health. Otherwise, lovers of acute (in the literal sense) sensations risk getting a burn of the larynx.
Perhaps he can be confidently called the king of spices.
Ginger has anti-inflammatory and analgesic properties, its use for the prevention and treatment of colds, tonsillitis, bronchitis, muscle and joint pain is not only justified, but also brings tangible relief. The antiemetic effect of ginger has also been proven for nausea of any origin: with toxicosis, motion sickness in transport, seasickness, overeating, after courses of chemotherapy. In general, the use of spices in food helps to strengthen the immune system, relieve nervous tension and even improve vision.
Contraindications With the obvious benefits of ginger, not everyone can eat it. It reduces blood clotting, which means it is contraindicated for those who have a tendency to bleeding. To exclude the spice from the diet should be people with diseases of the gastrointestinal tract, liver, cardiovascular system, hypertensive patients and pregnant women. In the treatment of viral respiratory infections, the use of ginger is permissible at low temperatures and categorically contraindicated at high temperatures. In addition, the use of ginger without any measure is fraught with the manifestation of allergic reactions, vomiting and diarrhea.
If ginger is the king, then cloves are the queen of antioxidant foods. Green tea (a common association for the word "antioxidants", isn't it?), Cranberries, blueberries, which until recently were recognized as unsurpassed fighters against free radicals, were not even close to cloves. The power of antioxidant properties lies in the high content of essential oils in clove buds.
The use of this spice truly knows no boundaries. It is put in soups and cereals, used in baked goods, added to teas and compotes. When used correctly, decoctions and infusions based on cloves do an excellent job with the first symptoms of a cold, eliminate a runny nose, relieve a sore throat, relieve coughs, and also help soothe a toothache and increase appetite.
Contraindications How beneficial are essential oils cloves on conditionally healthy people, they can be so destructive for children under 2 years old and people suffering from hypertension, gastritis and ulcers. This spice should be completely excluded from their menu. People with high stomach acidity should avoid cloves, as they can aggravate the condition. And also for pregnant women due to the risk of uterine tone.
The main thing to remember: do not be deceived about the unconditional benefits of spices in view of their plant origin. To extract the maximum positive effect from the use of certain spices and spices, they must not only be used correctly, but also be chosen correctly when buying, and then stored.
Bay leaves are familiar to each of us. A rare housewife does without it when cooking meat dishes. It is often added when cooking in soups, gravies, sauces. Lavrushka - as many call him in everyday life. No, excuse me, this is not a laurel, but a laurel of the most noble origin. That is why its name is noble laurel! The winners of the Pythian Games were awarded a wreath of laurel leaves for a reason, but presented it as a symbol of future victories and unsurpassed skill. The laurel was considered a sacred tree; the heads of the winners in Ancient Greece... The laurel was dedicated to Apollo, a prophetic gift was attributed to the laurel: it was eaten by the priests in order to find out the future (laurel contains a small amount of cyanide potassium, and, as you know, poison in small quantities is almost a drug). Even Julius Caesar wore a laurel wreath as a symbol of his invincibility. On solemn occasions, all the people were crowned with laurel wreaths.
Laurel noble - a low evergreen tree of the laurel family up to 8-10 m tall, but it can also be a tree-like shrub. Sometimes in the forests there are trees up to 18 m tall. The trunk of the tree is up to 40 cm in diameter with dark gray bark. The dense crown is usually pyramidal in shape. Leaves on short stalks, simple, alternate, leathery, shiny, entire, have an oblong shape, pointed upwards, and narrowed towards the base. Above they are dark green, and below they are lighter, with well-visible feathery venation, slightly wavy along the edge. They have a strong characteristic odor. His homeland is Asia Minor and the Mediterranean. People have been growing laurel since ancient times; it was the branches of this tree that were crowned with emperors, heroes and athletes in Ancient Greece and Rome. In the Middle Ages, laurel signified kindness and served as protection from evil and lightning.
Laurel noble: application and properties
In cooking. Bay leaves are indispensable for marinades, broths and aspic fish, sauces and soups, boiled meat. Bay leaves are laid at the rate of 1 sheet per 1 liter of liquid. It can be cooked along with the main product, but preferably not for very long. In the first courses, the bay leaf is placed 5 minutes before cooking, in the second - 10 minutes. And don't forget to take it out later. Laurel powder can be added to sauces when they cool to a warm state. Bay leaves go well with other spices: sage, thyme, rosemary, cloves, coriander, basil, parsley, dill, hot and allspice pepper. In Western Europe, bay leaves are sometimes still added to desserts, drinks, jams and sweets. On the territory of our country there are also regions - for example, Kalmykia or Kuban, where they like to use it in sweet dishes.
You can store dry bay leaves for about a year, so when buying, carefully look at when it was released. Better to buy fresh leaves - now it is quite affordable.
Application in traditional medicine
The medicinal properties of laurel have also been known since ancient times, because laurel has many useful properties:
1.It is astringent and diuretic,
2.Improves digestion, improves appetite,
3.Suppress the development of tubercle bacillus,
4. Increase immunity.
5.It has wound healing properties,
6.Helps get rid of stomatitis,
7. Relieves toothache.
To heal wounds, a paste of crushed leaves is applied to burns and cuts.
To get rid of stomatitis, sometimes it is enough to chew a bay leaf.
Some experts recommend taking laurel as a preventive measure. You will feel how you have become stronger, it will become easier for you to breathe, and you will be less tired. Dip 5 g of a leaf (about 15 leaves) in 300 g of water and boil for five minutes. This drink should be insisted in a thermos for 3-4 hours, filtered and taken in small portions throughout the day, having drunk all 300 g. On the second and third day, do the same. After a two-week break, repeat the course. Only those who have a tendency to constipation should avoid such a decoction.
In the treatment of diabetes mellitus and rheumatoid arthritis, an infusion of lavrushka is used: pour 30-40 laurel leaves with 0.5 liter of boiling water. Drink in the morning on an empty stomach and during the day before meals, 2 tablespoons 3-4 times a day.
With diabetes: pour 10 leaves with 3 cups of boiling water, leave for 3 hours. Drink half a glass 3 times a day. After 10-15 days, the sugar will return to normal. Be sure to take a break for a couple of weeks.
With sinusitis, drops of laurel oil help. You can buy them at the pharmacy or make your own. To do this: grind 30 grams of bay leaves, pour a glass of vegetable oil, leave for 5 days and strain. This oil is also used as a remedy for pressure sores.
The beneficial and healing properties of bay leaves are used to treat tuberculosis: bay leaves improve the body's resistance to pathogenic bacteria, increase the body's immunity as a whole, and the volatile aromatic substances of the bay suppress the development of tubercle bacillus.
With scrofula, purulent disease of the ears and scalp, wash the head with a decoction of bay leaf.
When sweating feet are advised to take laurel baths. Before going to bed, throw in a basin with hot water 20-40 bay leaves and hold your feet in this infusion.
A decoction of bay leaves is also used for prophylactic purposes to enhance immunity. Put 5 grams of bay leaves (about 15 pieces) in 300 g of water, bring to a boil and cook for 5 minutes, then insist in a thermos for 3-4 hours, strain and take the entire volume of 1 tablespoon during the day. The course of treatment is 3 days, after 2 weeks you can repeat it. Decoctions and infusions of bay leaves have an astringent effect, so their use can contribute to constipation. Therefore, along with the treatment with laurel drugs, it is recommended to eat more foods rich in fiber, beets and prunes are perfect for this.
With psoriasis: select 10 dry, healthy - without spots - leaves, pour 0.5 liters of boiling water in a thermos, leave for 2 hours. Take half a glass 3 times a day shortly before meals.
For arthritis and joint pain: pour 5 grams of chopped leaf with 1.5 cups of boiling water, close the lid and simmer for 5 minutes, leave for 3 hours with the leaves in a thermos. Strain. Drink in small sips throughout the day (not right away!). The course of treatment is 3 days. It will not cure the disease, but it will relieve the pain.
Bay oil is used for rubbing in for scabies, rheumatism, paralysis and tumors, and for colds - for inhalation. To obtain laurel oil at home, powdered leaves are boiled in ghee.
In ancient times, bay leaves were often used as an antidote and disinfectant, as well as a means of increasing concentration and relieving insomnia. There is even a simple way to help calm young children: if the child does not fall asleep well and is naughty, you need to put 2-3 bay leaves next to the crib - this usually works, and the children quickly fall asleep.
For ear pain. You can use bay leaf infusion - it perfectly relieves inflammation and pain. Pour 5 laurel leaves with a glass of water, bring them to a boil and leave, wrapped, for 2 hours. Then drip the infusion into the sore ear - 3 times a day, 3-4 drops, and at the same time drink it in 3 tablespoons.
For joint pain. It is necessary to grind the bay leaf (5 g), fill it with boiling water (300 ml), and cook for 5 minutes on low heat. Pour the broth into a thermos, leave for 4 hours, then strain and drink in 12 hours, in small sips. The procedure should be carried out within 3 days. At first glance, this treatment almost does not differ from the method of strengthening the immune system described above, but there are differences. The break in taking the broth is not 2 weeks, but 3 days, and then the procedure is repeated.
Infusion of laurel leaves for paralysis and convulsions: insist 30 grams of chopped leaves for 7-8 days in a glass of linseed or sunflower oil in a warm place. Strain, squeeze out. Rub into paralyzed parts of the body daily, rub in case of convulsions.
With barley: take three large bay leaves and brew them in a mug of boiling water. Cover with a saucer and when it cools down a little, you can drink, not immediately, but little by little, until the infusion has cooled down. Do this every hour, replacing the leaves with new ones. In total, you need to drink 6-7 cups per day, from morning to evening. During the night, the barley will ripen, and by morning it will be gone.
Folk beauty recipes
- Toning lotion for face and neck skin:
Pour 25 laurel leaves with ½ glass of water, bring to a boil, boil for 5 minutes, leave for 4 hours. Strain. Wipe face, neck and décolleté with this lotion morning and evening. This lotion also brightens freckles and age spots. For oily skin add 1 dessert spoon of vodka to the lotion.
- Bay leaf decoction for oily skin:
Pour 1/3 cup of water over 2 bay leaves, let cool, strain and wipe your face.
If you do this in the morning and in the evening every day, the pores will narrow, the oily sheen will disappear, the skin will become smooth and matte.
- Laurel oil:
Pour 2 leaves of laurel ¼ cup of vegetable oil, leave for 7 days in a cool dark place... Use to rub into dry skin of face and hands to make them elastic, soft and get rid of wrinkles.
Rinse hair with decoction of bay leaf to get rid of dandruff. Brew a pack of bay leaves with 1 liter of boiling water, insist for 1-2 hours, filter and rinse the hair. It is advisable not to squeeze them hard and let them dry naturally.
-Bay leaf for acne. Recipe number 1.
A bay leaf tonic prepared with your own hands will allow you to carefully and effectively care for problem skin prone to acne.
For its preparation, a small glass container is tightly filled with bay leaf leaves, you can use a glass or a small jar, and fill them to the top with hot water. After a few hours, the tonic is filtered.
By treating the skin with the resulting product daily, you can dry out inflammation, eliminate oily sheen and narrow enlarged pores.
In addition, for greater effectiveness, you can add a few drops of essential oil to the prepared toner, which will help reduce inflammation on the skin. Rosemary or tea tree essential oils are suitable for this purpose.
- Bay leaf for acne. Recipe number 2.
This alcohol-infused lotion is more suitable for problem skin, as well as for skin that is too oily.
For its preparation, bay leaves are thoroughly crushed in any way and, similarly to the first recipe, are placed in a glass container. The crushed mass of bay leaves should fill half of the selected vessel. The selected container with bay leaves is completely filled with vodka.
The lotion is infused at room temperature for several days (3-5 days), then filtered. The prepared product is used for skin care every other day, it helps to cleanse the skin from rashes, eliminate age spots and even out skin tone.
Contraindications for use
Laurel is contraindicated in glomerulonephritis, bleeding tendency.
Doctors believe that it is undesirable to use bay leaf infusion for medicinal purposes for cholelithiasis, cholecystitis (although traditional medicine, on the contrary, recommends such treatment), pancreatitis, gastric ulcer and 12 duodenal ulcer.
However, it should be said that even with these diseases it is quite possible to take this infusion, only necessarily cooled down, and not warm, and 10-15 minutes after eating, so that traditional medicine is still not mistaken.
Do not put too much bay leaf in dishes, and also drink a lot of infusion or decoction - this can cause poisoning.
During pregnancy and breastfeeding, acute liver and kidney diseases, it should also be used in very small quantities.
Metabolic disorders treatment
Diseases associated with metabolic disorders can be caused by insufficient synthesis of enzymes in the body, disorders in the activity of the nervous and endocrine systems, malnutrition, pregnancy, feeding a child, etc.
Treatment should be carried out only after a comprehensive examination by specialists, and the use of folk remedies must be coordinated with them.
Recipe 1
20 g of laurel leaves are poured over 200 ml of boiling water, boiled over low heat for 20 minutes, cooled and filtered. Take 1 tablespoon 3 times a day before meals.
Recipe 2
1 tablespoon of rose hips, 1 tablespoon of red mountain ash, 1 bay leaf is chopped, poured into 600 ml of boiling water, infused for 1.5 hours, then filtered. The infusion is taken in a quarter of a glass 3-4 times a day 20 minutes before meals.
Heartburn treatment
Heartburn usually accompanies a number of diseases of the gastrointestinal tract, so when it occurs, you should see a doctor. You can reduce discomfort with the help of folk remedies.
Recipe 1
1 teaspoon of chopped bay leaf and 1 teaspoon of oregano herb are poured into 400 ml of boiling water, infused for 15 minutes, filtered. The infusion is taken 2 tablespoons 3 times a day before meals.
Recipe 2
2 teaspoons of St. John's wort, 2 teaspoons of chamomile and 1 teaspoon of chopped bay leaves are poured into 1 liter of boiling water, insisted for 3 hours, filtered. Take 1 tablespoon for frequent heartburn and pain in the stomach.
Recipe 3
1-2 fresh leaves of laurel are crushed, pour 150 ml of boiling water, leave for 15 minutes and filter. A tablespoon of the prepared broth is mixed with 100 ml of mineral water and taken for heartburn.
Recipe 4
1 chopped leaf of laurel noble, 1 tablespoon of St. John's wort, 1 tablespoon of marsh cinnamon herb and 1 tablespoon of yarrow herb pour 1 liter of boiling water, leave for 2 hours, filter. The infusion is taken in 100 ml 3 times a day.
Recipe 5
1 teaspoon of chopped bay leaf and 1 tablespoon of dry plantain leaves are poured with 300 ml of boiling water, infused for 1 hour and filtered. Take 1 tablespoon of the infusion 3 times a day.
Treatment of rheumatism
To relieve rheumatic pains, essential oil of laurel noble and ointment from the leaves of this plant are used.
Recipe 1
1 teaspoon of laurel essential oil is mixed with 2 drops of clove essential oil. Used as an external rubbing agent.
Recipe 2
60 g of laurel leaves and 10 g of juniper needles are crushed in a mortar, mixed with 120 g of butter. The ointment is used for rubbing.
Recipe 3
30 g of fresh laurel leaves are crushed, 200 ml of vegetable oil is poured in, infused for 6 days and filtered. The oil is used for grinding.
Treatment of gallstone disease
During the treatment of gallstone disease, it is recommended to follow a diet, in particular to avoid eating cholesterol-rich foods.
Food is best taken frequently but in small portions. To relieve attacks of hepatic colic, you can use products made from medicinal plants.
Man discovered spices for himself in antiquity - about five thousand years ago. Until now, the cuisine of each country has its own spices that give food and drinks an individual taste. Each nationality has certain spices - they are used to treat many diseases.
The history of spices dates back to the Sumerian era, as the mention of them was discovered in ancient manuscripts. They were used for more than just cooking. V ancient egypt they embalmed the dead pharaohs. The massive spice trade, which played a huge role in the development of the world economy, also began in Egypt. Since the Middle Ages, Europe learned about them.
They were delivered there by caravans from Asia and Africa. The road was difficult and accompanied by huge risks, and therefore they were sometimes more expensive there than gold. The most popular at that time were such as ginger, black pepper, cumin, cloves. It is safe to say that spices have changed the political course of development in the history of mankind in almost all countries on the planet.
At one time, Portugal, Spain, England, Holland fought for domination over India, the Maluku Islands, Ceylon and other states where such valuable spices grew. The right to control the spice trade gave the state power, prestige, and power. In addition, the development of ancient Chinese medicine to this day cannot be imagined without the use of spices. Ancient almanacs about their medicinal properties are kept in China.
Until now, the secrets of some Chinese herbal medicines have not yet been revealed. The healing properties of spices helped the famous Hippocrates to cure many diseases. The use of spices for medicinal purposes is an art that has been studied since antiquity. Many peoples of the world have devoted themselves to this teaching. In many countries, spices are still considered a must-have for any celebrations.
Before buying spices in a store, you should carefully study the composition that is written on the package. Modern technologies allow today to create artificial nutritional supplements that completely taste and smell identical to natural spices.
Spices are of vegetable origin and non-vegetable. Non-vegetable spices include soda, sugar, yeast, vinegar. Salt occupies a dominant place in cooking - without it, human food would be bland and tasteless. Spices of plant origin, and it can be leaves, seeds, stems, and roots of plants - have the second name "spices".
Many of them are used only dried, and some are used fresh. When dried, some plants increase beneficial features or aroma and taste change. There are little-known spices, and they can only be used knowledgeable people... If they are useful in the correct proportions, then an overdose of them can also cause serious harm to the body.
And there are well-known, popular ones, without which not a single hostess in the kitchen can do. Below are the most famous names for the spices, as well as their beneficial properties and qualities. Of course, it is impossible to describe all of them here, since there is a huge variety of spices in the world. More exotic species - in the next article, which will tell you about their useful, and in some species, even magical properties. So, popular spices:
In India, no dish is prepared without the addition of spices. In Indian culture, they are considered sacred. Indian filmmakers even made a film about the magical properties of spices - "The Spice Princess". The film gained popularity thanks to its colorful and informative plot, even in our country.
Names of spices and their properties. Garlic is one of the oldest spices. It was used five thousand years ago. The ancient Egyptians used it for food and believed that it gives strength. In the tomb of Tutankhamun, archaeologists have found his fragments. Central Asia is considered his homeland. It has antibacterial properties, strengthens the immune system. The allicin contained in garlic helps to lower blood cholesterol. It has the ability to dilate blood vessels and thereby reduce pressure.
Until now, it is widely used for cooking. Red pepper is a legendary plant. The Spanish ladies decorated their headdresses with them, the Indian tribes defeated the conquistadors with his help. His homeland is Mexico. And Europe discovered it thanks to the ship's doctor Columbus. Red pepper has a pungent taste.
It has the ability to cleanse blood vessels, stimulates metabolism, has anti-cancer properties. Many people use it fresh, and for example, in Korean cuisine they use ground red pepper. Clove - This spice is obtained from the clove tree, using its unopened buds. Indonesia is considered her homeland.
It is currently grown in India, China, Guinea, Madagascar and the Philippines. Clove oil is made from it, which is used in cosmetology, in the treatment of rhinitis, bronchitis and other colds. It contains a large amount of essential oil. These drops are added to hot water and do inhalation. Cloves are widely used in cooking - pickling, baking.
It has a strong pleasant aroma and contains tannins. Black peppercorns are the unripe dried fruit of an evergreen vine that only grows in the tropics. India is considered the birthplace of black pepper. This is one of the most popular spices today, which is present on every table in the house. Its taste is hot, but not as hot as that of red pepper. It has a strong aroma.
Usually it is used in the preparation of meat and fish dishes. It is added to various salads and marinades. Black pepper has the ability to increase appetite, lower the acidity of the stomach, and raise immunity. Its oil is used for anti-cellulite massage. Nutmeg is the fruit of giant tropical trees. The Maluku Islands and Indonesia are considered its homeland. It is also a popular spice and is used all over the world. It is very aromatic, but if you grind it, then nutmeg quickly loses its smell. It is widely used in cooking, cosmetology and folk medicine.
With the help of it, impotence is treated, it has stimulating and tonic properties. Bay leaf - This type of spice is obtained from an evergreen subtropical shrub. Asia is considered his homeland. It is the oldest spice known since the first century AD. The ancient Greeks made laurel wreaths and put them on the heads of the Olympic heroes.
The bay leaf was believed to have magical properties. It is widely used in cooking and medicine. It is impossible to imagine canning without it. It has a diuretic, strengthens the immune system, removes free radicals from the body. In cosmetology, it is used in the form of a decoction for rinsing hair, for skin rejuvenation.
Knowledge of the qualities and healing properties each individual spice can be used for more than just cooking delicious dishes but also treat some diseases. Moreover, unlike medication, spice treatment does not have side effects, does not harm the body. But before you start using them for medicinal purposes, you should study their properties in detail. In their use, the same principle applies as elsewhere - everything is good in moderation!
Bay leaf
Bay leaf - The leaves of a shrub or evergreen tree that belongs to the laurel family. The Mediterranean is considered to be the birthplace of the noble laurel. In Russia, this species is widespread in the southwest of the Krasnodar Territory.
The height of the laurel is from 10 to 15 m. The plant has a smooth dark brown bark, non-pubescent shoots, a dense pyramidal crown. Leaves with short petioles, oval, elliptical or lanceolate, are arranged alternately. The length of the leaf plate on average reaches 6-20 cm.
During the flowering period, small flowers appear in the leaf axils yellow color collected in umbrella inflorescences.
Use in traditional medicine
A significant content of tannins, essential (laurel) oil, as well as bitter and resinous substances was found in the leaves of laurel.
The components that make up the essential oil of bay leaves are organic acids, cineole, camphor, limonene, pinene, etc. The fatty oil includes glycers of palmitic and lauric acids.
Bay leaves have been used to treat a number of diseases since ancient times. Hippocrates recommended taking preparations made from the leaves of the plant as a pain reliever. Galen advised using them for urolithiasis, and Razes - for facial tics.
Medieval healers recommended the use of tinctures, decoctions and infusions of laurel leaves as expectorant, anti-febrile and wound healing agents. In the old days, preparations from laurel leaves were used for dysentery, cholera and malaria. Paralyzed patients were rubbed with a mixture of laurel and linseed oils.
Bay oil has been proven to have antibacterial and insecticidal effects.
The fruits and oil are indicated for use in scabies, spasms, rheumatism and neuralgia.
Cooking use
Today bay leaf can be called one of the most popular and widespread spices. Essential laurel oil is added to confectionery and drinks (liqueurs). Whole and powdered dried leaves serve as a versatile seasoning for soups, canned food, meat, vegetables, fish and seafood dishes. They are especially often used in the preparation of beets, cabbage, cucumbers and beans. Bay leaves are a traditional ingredient in sauces, marinades, goulash and jelly.
Mushrooms marinated with spices
Ingredients
Mushrooms - 2 kg
Vinegar - 150 ml
Boiled water - 200 ml
Bay leaf - 20 g
Cloves - 20 g
Allspice - 10 g
Sugar - 10 g
Salt - 20 g
Vegetable oil - 40 ml
Rinse the mushrooms thoroughly with running water and discard in a colander.
For the marinade, pour water and vinegar into a saucepan, add bay leaves, cloves, allspice, sugar and salt and boil for 10 minutes. Put the mushrooms in the boiling marinade and cook for 20-30 minutes. Remove the pot from the stove and cool by placing it in a container with cold water... Put the cooled pickled mushrooms in a sterilized glass jar, close the lid and leave in the refrigerator for 2 hours. Serve mushrooms to the table, sprinkle with vegetable oil and sprinkle with finely chopped onions.
Potatoes baked with meat in tomato-cream sauce
Ingredients
Potatoes - 1 kg
Veal - 500 g
Mushrooms - 300 g
Onions (bulbs) - 100 g
Garlic cloves - 20 g
Sour cream - 50 g
Cream - 200 ml
Tomatoes - 200 g
Vegetable oil - 30 ml
Tomato paste - 20 g
Ginger (false root) - 5 g
Parsley and dill - 30 g
Bay leaf - 10 g
Allspice - 10 g
Ground black pepper and salt to taste
Rinse the mushrooms, peel, transfer to a hot pan and fry in vegetable oil until half cooked with the addition of a small amount of salt and ground pepper.
Peel, chop and fry onions until golden brown, then put on a dish and combine with crushed garlic and ground pepper. Mix everything well. Separately fry the veal cut into small pieces. Boil the potatoes in their skins, peel and cut into slices.
Put potatoes in a dish with low walls, pour over the remaining vegetable oil, sprinkle with a layer of a mixture of crushed bay leaves, chopped ginger, allspice, finely chopped dill and parsley. Put the fried mushrooms on top, then the onion-garlic mass and chopped parsley and dill.
Cover everything with foil, place in an oven preheated to 180-200 ° C, and simmer for 20-30 minutes.
Prepare the sauce. Put peeled and finely chopped tomatoes in a frying pan in a little vegetable oil, add tomato paste, sour cream and spices. Boil for 2 minutes and pour in the cream. Bring the mixture to a boil and remove from the stove.
Remove the prepared meat and potato casserole from the oven, pour over the tomato-cream sauce and simmer in the oven for another 15–20 minutes.
Mushroom soup with vegetables
Ingredients
Mushrooms - 300 g
Potatoes - 300 g
Carrots - 100 g
Onions (bulbs) - 50 g
Vegetable oil - 30 ml
Dill greens - 20 g
Bay leaf - 10 g
Sour cream - 100 g
Ground white pepper and salt to taste
Bring the water in a saucepan to a boil, dip the peeled and diced potatoes and mushrooms into it. Boil until half cooked.
Chopped for dressing onion put in a hot frying pan and sauté in vegetable oil with finely grated carrots. After a few minutes, add sour cream and simmer a little.
Season the soup with the prepared mixture, add salt, ground pepper, chopped dill and add bay leaves. Boil for 15–20 minutes, then remove from the stove.
This text is an introductory fragment. From the book Spices, seasonings author Melnikov IlyaBay leaf This spice is most widely used in cooking. The dried leaves of the evergreen tree, called the noble laurel, have a high aroma. Used bay leaves in the manufacture of filling soups, cabbage soup, borscht, hodgepodge, fish soup, boiled and
From the book Homemade moonshine the author Smirnova LoveTEA LEAF SAMONGON (FROM TEA) OPTION 1200 g green tea, 1.2 l boiling water, 7.5 l moonshine, 100 g green tea, 2.5 l boiled water, sugar syrup .. Pour green tea top grade boiling water, close tightly, wait until the tea cools down, then strain. double moonshine.
From the book All About Homemade Bread. The best homemade baking recipes the author Olga BabkovaSheet or baking sheet Both sheet and baking sheet entered the life of a Russian person about 200 years ago. They were borrowed from French cuisine. The sheet is a rectangular metal plate without folded edges. A little later, they began to produce 2 types of sheets: for
From the book All About Spices the author Khvorostukhina Svetlana AlexandrovnaBay leaf Bay leaf is the leaves of a shrub or evergreen tree that belongs to the laurel family. The Mediterranean is considered to be the birthplace of the noble laurel. In Russia, this species is widespread in the southwest of the Krasnodar Territory.
From the book of Spices author Shedo AntonBay leaf (laurel noble) Laurus nobilis L Characteristics and origin. Bay leaf (Folium lauri) is a laurel leaf of a noble, evergreen subtropical shrub. Cultivated in warm countries with a coastal climate, nowadays mainly in Italy,
From the book Blanks. Easy and according to the rules the author Sokolovskaya M.Bay leaf This spice is widely used in cooking. Dried laurel leaves are highly aromatic. Bay leaves are used in the manufacture of filling soups, boiled and stewed dishes from meat, poultry, fish, for cold, aspic, stuffed
From the book Spices and Condiments the author Kashin Sergey PavlovichBay leaf Bay leaf is the leaves of a shrub or evergreen tree that belongs to the laurel family. The Mediterranean is considered to be the birthplace of the noble laurel. In Russia, this species is widespread in the southwest of the Krasnodar Territory. Laurel height
From the book Baking for the holidays and for every day the author Kashin Sergey PavlovichSheet or baking sheet Both sheet and baking sheet entered the life of a Russian person about 200 years ago. They were borrowed from French cuisine. The sheet is a rectangular metal plate without folded edges. A little later, they began to produce two types of sheets: for
From the book The Big Culinary Dictionary author Dumas AlexanderBay leaf In cooking, only the leaves of the common laurel, or Apollo's laurel, are used, which are quite widely used. They are put in any "mixed bouquet" - a bunch of spicy plants, which is a must in the manufacture of all stews. But the bay leaf follows
From the book Encyclopedia of Healing Spices. Ginger, Turmeric, Coriander, Cinnamon, Saffron & 100 More Healing Spices the author Karpukhina VictoriaLaurel wreath for any dish The family of laurels is very extensive, even cinnamon belongs to it (see Cinnamon and cassia ...). In our kitchens, there is mainly a leaf of noble laurel. And this is very good, because other types of laurel (Malabar, Californian,
From the book Magic of the East. World cuisines author Saidov GolibRamson. Lily of the valley leaf, and the smell of garlic The North American Indians adored wild garlic and chose the place where it grew for life. In this place and now it is very crowded: "Chicago" - as the Indians call the wild onion, the same name was given to the river, and then
From the book Big Encyclopedia of Spices, Condiments and Spices the author Karpukhina VictoriaA yellow leaf was falling ... One of the amazing qualities that Galina Nikolaevna possessed was observation and fixation of such nuances, for which ordinary people pay little attention. She always knew how to look at the root of the problem, isolating the very essence.
From the book How to drink correctly. From winter mulled wine to summer crochet. An indispensable guide for those who love to enjoy life all year round author Moore VictoriaLaurel wreath on every table Bay leaves are used in the preparation of broths and soups, second courses and side dishes, for canning vegetables, fish, mushrooms, for all kinds of brines, for dry salting of bacon. Much less often, laurel seeds are used for culinary purposes,
From the book Wine, Liqueurs, Liqueurs the author Pyshnov Ivan GrigorievichLily of the valley leaf with the smell of garlic in cooking To saturate the body with vitamin C for the whole day, it is enough to eat a salad of 50 g of wild garlic, however, the smell from this portion will come out sharply garlic. To soften the smell, wild garlic is finely chopped and dried, or, conversely,
From the author's bookTea leaf: the origins of the question I will always love tea bags. They're convenient, quick to brew, don't leave a mess, and are perfect for brewing tea in, say, office buffets or in the annoying rush of an early Tuesday morning. Tea bags are reliable
From the author's bookLaurel moonshine Finely crush the laurel berries, pour in the specified amount of double moonshine, leave for 3 days, then distill as usual. Components: laurel berries - 800 g, double moonshine -12
What do we know about spices? Not to be confused with spices. Salt is a spice. And I'm talking about spices. Well, of course, you say - spices are what gives a cooked dish a special aroma and improves its taste. Yes, I can’t, I will disagree with you. But, above all, many spices are known for their medicinal properties.
Did you know that most of the spices we know have pronounced bactericidal properties, suppressing bacteria that cause decay, some spices contribute to a longer storage of food. Some of the spices rid our body of toxins. Thus, spices have found their application not only in the kitchen, but also in medicine.
By the way, out of more than one and a half hundred known spices, as a rule, we prefer no more than a dozen. Let's take a closer look at them. Let's start with the most widespread and favorite spice "Pepper".
His Majesty is pepper. There are a lot of varieties of this spice, for example, black pepper, red pepper, white and allspice - these are perhaps the most famous. The perfect combination of this product allows you to add it to almost all dishes. For example, black pepper is even added to some types of gingerbread. It is also an excellent antiseptic, in India it is used to "stimulate" the memory process. Red hot peppers are popular in Mexican and Brazilian cuisines, but many other cuisines around the world prefer a combination of this spice with rice, meats or even cheeses. Red pepper contains a whole group of vitamins, for example, vitamins C and E, B vitamins (B2, B6). It is believed that red pepper has a good effect on potency in men, in addition, red pepper tincture is used as a warming agent, as a grinding. Allspice has an amazing aroma and is widely used in cooking, including baking.
The second place is given to the bay leaf. A very versatile spice, it has an exquisite aroma and a delicate aftertaste. In cooking, bay leaves are used in soups, marinades, meat and fish dishes.
Bay leaves have many medicinal properties:
Let me introduce you mustard. Possesses a pleasant nutty taste and pungency, many varieties of seasonings are made from this spice. Not everyone knows that there are two types of this spice: yellow and black. Most of us are familiar with the first one. In addition to its "culinary" properties, yellow mustard is known to us as an "ambulance" during colds, everyone knows the irreplaceable "mustard plasters", but I remember that in my childhood, my mother poured a little dry mustard into my socks, so froze even in rubber boots, the same is done when little children "cannot stand" ordinary mustard plasters, such "mustard socks" can be put on a child when coughing at night. But black mustard is famous for its "achievements" in the field of normalization of metabolism.
Carnation. Perhaps not everyone knows that the spice we know is the dried buds of a clove tree. Used in sweet foods such as puddings and baked goods, as well as sauces and marinades. The buds of the clove tree have a pronounced antiseptic effect, by the way, in China and England (during Elizabeth's time), the courtiers, surrounded by the "reigning" persons, were obliged to chew this spice in order to protect them from various kinds of infections.
Cinnamon. A fragrant spice, without which many of us cannot imagine cooking different types baking, some add cinnamon to compotes and jams, as well as to dishes with rice, the taste of this spice is wonderfully combined with apples and, by the way, with fatty meat... In addition, for medicinal purposes, it is used as a general tonic for heart diseases, and also as an anti-inflammatory agent for diseases of the urinary tract. Cinnamon is the inner layer of the bark of the "cinnamon" tree, which is cultivated in China and India.
Vanilla. The divine aroma of this spice gives sweet dishes a certain sophistication. This fragrant spice is obtained from the pods of a tropical orchid. By the way, do not confuse vanilla and vanillin, vanillin is a synthetic substitute for natural vanilla. Vanilla is usually ground with sugar and added to the dish as it is.
In folk medicine, vanilla is used for fever, dyspepsia, chlorosis, disorder nervous system, mental illness, drowsiness, rheumatism. Valued as a means of stimulating and stimulating muscle activity. Vanilla aroma is used in aromatherapy. It helps to restore appetite. Experienced fishermen say that even fish bite on chocolate with vanilla. The aroma of this spice relieves irritation and soothes, bringing a feeling of peace of mind. Vanilla is also used in perfumery - oriental aromas are impossible without it.
Rosemary is a spice with a slightly piney aroma, indispensable for cooking poultry or game dishes. Do not add rosemary to fish - it will not only not add piquancy to the taste, but it will simply ruin the dish. Not everyone knows that rosemary and laurel are mutually exclusive spices, in other words, either rosemary or bay leaf. In folk medicine, an infusion of leaves is used (during flowering). It is good as a tonic for a breakdown and neurosis, as a choleretic agent. Among the ancient Greeks and Romans, rosemary was considered the flower of the goddess Venus, later it was used to decorate domestic gods, in the Middle Ages - a fried boar's head, which was served at the table on the Christmas holiday. There are many popular beliefs about rosemary. For example, it was believed that he could get rid of evil spirits, preserve youth, make a person happy and cheerful.
Ginger - a spicy smell and a slightly pungent taste, make it a pleasant "addition" to meat, but ginger is also very popular in confectionery. For medical purposes use ginger tea with colds.
The bright yellow powder is turmeric. Turmeric is very rich in essential oils, and in addition to its culinary properties (added to rice dishes, vegetables, in the preparation of salads and sauces), it is widely known in cosmetology. It is known that turmeric has a pronounced antibacterial effect, and also helps to "cleanse" the blood, it is added to antibacterial and cleansing masks and is used in the treatment of stomach ulcers.
Nutmeg is a well-known spice used by confectioners and culinary specialists. They are used in the preparation of meat and mushroom dishes. This dense, buttery nut, previously grated, if chewed for a while, gets rid of the smell of alcohol and tobacco, and if you inhale the essential oils of nutmeg, you will get rid of nasal congestion.
Spices stimulate appetite, improve the taste of dishes, and promote digestion and assimilation of food. Bon Appetit!
Tasha Tashireva
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