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Colonial spices

Colonial spices. Сardamom.

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Colonial spices

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  1. Colonial spices

  2. Сardamom Kardamonat is an ancient spice in India is well known for hundreds of years before Christ. This specific spice comes from the tropical jungles in India, Sri Lanka.mnogogodishno plant thatreaches a height between 1.80 and 3.60 meters. It forms a green seed pods that are dried and the seeds used in cooking whole or ground. The color of the seeds varies from brownish-greenon, until reaching black and white artificial seeds. It is considered that the most expensive andquality is green cardamom, and brown is determined for a poor quality. White grains of cardamom to cherish the most aesthetic.

  3. Curcuma Turmeric  is a perennial herbaceous plant of the genusTurmeric, reaching a height of 1 m, with highly branched rhizome. The root of the plant are used both in medicine and in cooking. There is a strong yellowingeffect due to the 2-5% content of the pigment in turmeric root and specifictaste, and contains 5% essential fatty acids. Skimmer roots began after the plant leaves turn yellow. It is native to Southeast Asia considered, but is also grown in China, Vietnam, Indonesia, Japan, Sri Lanka, the Caribbean and more.

  4. Marjoram Marjoram is a herbaceous plant with red or white flowersand distinctive strong fragrance. Is similar to oregano. Warm temperatures and plant reaching 20-50 cm in height. Grown mainly in the Mediterranean andNorth Africa.Used as a spice and herb and for perfumes. There is antispasmodic, antiseptic, vasodilating action stimulates digestion.

  5. Nutmeg Nutmeg is kind of evergreen trees, growing naturally in the tropics of Southeast Asia and Australasia. Te are important both spices, derived from their fruits, nutmeg and dried his skin.Wren is actually the seed of the tree has yaytseobrazna shape with a thickness 15-18 mm and a length of 20-30 mm. Use a dry crust of stone or stone itself. The trees produce several otherproducts - essential oils, resins and oil.The most important type is simple or aromatic nutmeg, growing Banda Islands of Indonesia.Grown in the Caribbean, especially in Grenada. Other species of nutmeg Papuan New Guinea, and Bombay Nutmeg from India. Both are used as impurities in products of M. fragrans.

  6. Estragonat Estragonat is a perennial plant of the family Asterovi. In Europe, are distributed mainly two subspecies of tarragon - French and Russian. French tarragon can be grown from seed, but by dividing the rhizome of the plant. Russian tarragon has less flavor and is grown from seed. Used as a spice outer stem parts with leaves and flowers. They contain 0.80% essential oil, flavonoids, glycosides, inulin, vitamins, etc.. By steam distillation of fresh or dried twigs obtained essential oil. It is zhaltenikavozelena oily liquid with specific smell aniseed, because it contains anethole. The oil is used in industry as well as preparation of tarragon. Branches are used to flavor various dishes, salads, sauces and fine for making drugs. Cultivated all over Europe, Russia, Africa and North America.

  7. Star anise Estragonat is a perennial plant of the family Asterovi. In Europe, are distributed mainly two subspecies of tarragon - French and Russian. French tarragon can be grown from seed, but by dividing the rhizome of the plant. Russian tarragon has less flavor and is grown from seed. Used as a spice outer stem parts with leaves and flowers. They contain 0.80% essential oil, flavonoids, glycosides, inulin, vitamins, etc.. By steam distillation of fresh or dried twigs obtained essential oil. It is zhaltenikavozelena oily liquid with specific smell aniseed, because it contains anethole. The oil is used in industry as well as preparation of tarragon. Branches are used to flavor various dishes, salads, sauces and fine for making drugs. Cultivated all over Europe, Russia, Africa and North America.

  8. Allspice Allspice is the homeland of Jamaica, which is also the largest producer. It is also grown in Central and North America - Mexico, Honduras. Relatively late forgery was brought by the Spaniards in Europe.Allspice is a tropical tree whose fruits after drying look like grains of pepper. There are very bittertaste and strong aroma, so that should not go overboard with its use. Resembles the taste ofcinnamon, nutmeg and cloves. Cooking for a needed 3-4 grains.Allspice is suitable for soups and dishes of fish, game and beef. Used in pickles and sausagesready.

  9. Mustard Mustard is a kind of spice to the meal, which is placed mainly sandwiches and salads. The main ingredients in it are the seeds of the mustard plant. In makingthe seeds are crushed to powder and add vinegar, salt, water and oil. Mustardcolor is yellow to brown. Mustard is generally hot and can cause an allergicreaction.Production of mustard has been known since ancient times, 3000 years BC isused in Indian cuisine, but not very popular at the time of ancient Rome and ancient Greece. The first recipe dates back to '42 BC In the IX century the production of mustard is becoming one of the main income of the Frenchmonasteries.

  10. End Изготвил: Петър Трашлиев от 6а клас

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