Did you think that seasoning is used only in preparing main courses? Well, think again. You would be surprised to find out that seasoning has been used in preparing desserts, too. Actually seasoning has been used in making wine, spirits, andée sauces. And who doesn’t like to eat a dessert made withflour, oil, lemon juice, salt and pepper?
The history of seasoning some food items is as interesting as the tastes it imparts. Let us read some interesting facts about flavorings and their origin.
In ancient times, seasoning was done by insects, molds, or other tiny creatures. These days, however, primarily means using spices in the modern kitchen. The most common kinds of seasoning included salt, pepper, barley, mustard, oregano, and garlic.
The almost unlimited source of flavorings
Today, there are an incredible number of flavors. Many people around the world use seasoning not only in food, but also in beverages, pharmaceuticals, and other herbal and confectionery products. Original seasoning herbs and spices include oregano, basil, rosemary, and thyme.
Some of the most common herbs and spices for making food and beverage additional flavors are fennel, mustard and ginger. The lovely aromatic herbs are used in both dry and fresh forms.
All about the spices
The spices are the most important part of any culinary experience. They certainly make the food or drink more tasty and enjoyable. The most common of which are black pepper, salt, mustard, ginger, and garlic.
The taste of the herbs and spices is affected by the degree of preparation. Curry powder is prepared by grinding a few red chilies and adding them to already ground curry powder. You can easily get added flavors by varying the amount of curry powder. Original spices may also be added to marinades to add thickness to the dish. Different cooking methods may also be used to get desired results.
stay healthy
• Because spices are natural and not chemical preservatives, they are more advantageous than medicine. They are renewed in a natural way. The therapeutic effects of the spices are unparalleled.
• The biggest benefit of spices is to add taste. Because of its wonderful taste, the body is able to absorb the nutrients in a much more efficient manner. Also, these usually improve the balance of water in the body, making it heavier and flatter.
• Another advantage of spices is its known anti-microbial effects. A lot of the nutritional value of spices comes from the anti-oxidizing properties they carry. Therefore, it is important to understand that some spices may not be healthy for those who are suffering from viruses or intestinal diseases. Now, why don’t we have salads without chocolates? Some spices contain flavonoids, which the body can’t absorb. These would turn your healthy meals into a toxin, and leave you worse off than before.
• The curry powder controversy Crispy turmeric and curry are the two most widely used curry associates. For instance, both contain a high amount of curcumin. Curcumin is a strong antioxidant known to prevent inflammation and fight cancer.
Many consider turmeric to be the most popular form of curry in the UK. And you could be forgiven for thinking the safest way to have your curry would be to go for a Jamie Oliver style Caribbean Cutie pie. But there’s a problem. Turmeric contains a known carcinogen. The problem? Pig.
While curry lovers may be defending the tomato based curry in the UK, pig remains a prohibited species in many countries. And with such a history, why would people want to use a known carcinogen in a food item designed to be eaten by millions?
So you’ll either go for chicken curry, or a Japanese holduro curry, or a Thai sou baker – whatever is the next hot thing in the kitchen. Just make sure you’re happy whatever cuisine you choose. And don’t forget about the nice side order of rice to go with it. Nothing quite like rice and peas in a curry.
