Right make spices compositions.

 By Grigorjan, candidate for medical science.

A word spices by Dal .V   means fragrant, gone from an old Rus pepper, is a famous spicy, and here is origins and call gingerbread, filled with spices, so as in pastry put 10 kinds of aromatic herbs. Added in meal spices affecting on a full her digesting, stimulate his protected function of organism. All spices are products of vegetable origin and separating on 2 big groups are classical and local. Classical spices are bay leaf, pepper, cardamom, cinnamon, caraway, saffron, tarragon , ginger, vanilla, nutmeg, etc. They are using long time in many countries as in West, European  kitchen. Local spices are famous in regions theirs growing and not rare using fresh, but a small quantity of spicy is correct meal smell, if he his not enjoys  or add aroma as new. Bay leaf, pink, pepper are rising sag for product, thus theirs good using in canning vegetables. Spices for meal giving aroma and colour, in clear shadows colouring ready dish are saffron, curcuma, green of basil.

And its an importance to use in culinary right combinations for spices, that they are mutually each other , or just fill in garlic a meat, or pepper, or cook dish of thin qualities taste, if for sauce add spices composition. Adding spices in meal allowing lowering taste salt norm in dish, its an importance in prescribing salt less diet for patients   with diseases kidneys, heart, and in allergy. Every spicy keep separately in jar, closed with lid, and take theirs by dried hands, or dried spoon. Spicy herbs are petroselinum , dill, onion, garlic, horseradish, mustard. In a middle strip are popular coriander, celery, and lots of peoples using sage, thyme, tarragon. And horseradish, mustard, pepper causing irritation of digestion organs, thus in colitis, ulcers, cholecystitis are avoiding these spices. Spices hot avoiding using and skin diseases as dermatitis, rosacea, acnes.