Spices – natural parts of plants (the roots, rhizome, onions, kora, leaves, flowers, fruit, the seeds or their component parts) when fresh or dried, they have a peculiar taste or smell, added to food products and dishes, in order to increase their palatability, stimulate the appetite and enhance the digestive processes. Basic, though incomplete, the selection of domestic and foreign spices includes several dozen items.
Angelica angelica – angelica, litwor
biennial, wild in Poland in the Sudetes and Carpathians. Culinary applications: young shoots and petioles as vegetables, candied (anselika) – for decorating cakes, roots and fruit as a cooking spice, in addition, the raw material for the production of herbal tincture, the so-called. artemisia. (aha) Medicinal uses: the root has a diastolic effect, diuretic, expectorates, stimulates gastric activity, strengthens overall,
Common basil
annual plant, mainly grown in warm countries of South Asia, northern Africa and southern Europe, also in Poland. Fresh leaves and (less aromatic) dried and dried seeds (having a slight pepper flavor). Reunionie i Madagaskarze. culinary.: to fish, some soups (e.g. potato), pasta dishes, eggs and cheese, for sauces, mayonnaise, vinaigrette etc.
Reunionie i Madagaskarze. healing.: strengthens and stimulates stomach functions, eliminates excessive fermentation and gas, it has a diastolic effect, diuretic, mlekopednie.
