Spices should not be missing in your pantry, not only because they serve to dress any dish, but also because of the healing properties they presume. They are extracted from the parts of the plants that have more flavor as they are the bark, stem, bud and leaves. And as a general rule they are used in powder, although in many other cases the whole plant is used.
But in addition to flavoring your dishes, spices have great health benefits. The El Rincón de Esteban restaurant presents some of the powers of these 10 spices.
Sumac or sumac: It has quickly become a fashion spice. Its cultivation is typical of countries in the Middle East, so it is common to find it as a dressing in salads, rice, and dishes with fish and meat of Arab origin. At first glance it is very striking for its strong red color and, how much, to the taste, it is very acidic. Among its properties: vitamins A and C and in minerals such as calcium, magnesium and potassium.
Ginger: In the kitchen, season meat, fish, chicken, soups, salads and curries. At first glance, due to the shape of its stem, it is not palatable. In addition, its spicy taste, if the quantities are not measured, can become unpleasant. However, it is excellent for ending nausea, migraines, swelling or problems in the intestinal flora.
Saffron: It is the most expensive spice in the world, so it is called as ‘red gold’. It works very well with all kinds of stews. In addition, it acts as a protector from the sun's rays and, thanks to its satiating properties, helps control appetite anxiety.
Laurel: Basic ingredient in soups and sauces or as a side dish of roasts and stews. In addition, it combines with hunting and cabbage recipes. Bay leaves have a calming effect, both for the mind and for the body, especially when burned and is a natural remedy to clear the airways against flu.
Rosemary: Ideal to add lamb, poultry, roast pork, fish, fish soups, kid and fresh sheep cheese, barbecue or marinade. Promotes the recovery of respiratory and digestive diseases, taking antioxidant properties
Black pepper: Contains vitamin A, vitamin C, vitamin K, folate and choline, in addition to minerals such as potassium, phosphorus, magnesium and calcium. In addition, one of the properties of black pepper for health is its calorie burning.
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Turmeric: Also known as "Indian saffron". Whether fresh or dry and ground, it is the star touch in curry mixes. As a curiosity, this seasoning should be stored in a dark place because it quickly loses its aroma and the color pales due to light. Further, prevents acidity and calm heartburn.
Coriander: It has a very intense citrus perfume. It is used in soups and broths of veal or chicken. It is an herb with rich benefits. Among them acts against anemia, salmonella, diabetes and even Detoxifies the blood. It is a great ally of menstruation because it regulates the cycle and reduces discomfort.
Oregano: Gives freshness of tomato sauces, dishes with vegetables and roasted meat, in addition to being the seasoning par excellence of any pizza. Of course, it should be used sparingly because its strong aroma can nullify that of other ingredients. If you have problems gases and flatulence, helps you eliminate them if you consume it as an infusion.
Dill: Its leaves should be used fresh, either for salads or sauces, but also in dishes with potatoes and fish. Thanks to its aromatic properties combat of halitosis or the so-called bad breath.