25 spices from around the world and their usefulness as food and medicine
We have been using spices in cooking since ancient times, but due to their strong antioxidant properties, they are comparable to both fruits and vegetables. They give dishes and drinks an extraordinary aroma while improving the taste of food without adding fat, sugar, salt and calories. Spices have been proven to have a positive effect on strengthening immunity. By adding it to meals, each person helps the body and the immune system fight free radicals. Spices reduce inflammatory processes in addition to the aforementioned protective role. Inflammatory processes are the precursor of many chronic diseases. Spices also speed up metabolism.

1. Garlic – suppresses viruses and parasites because it has the effect of antibiotics. This spice is added to many dishes especially lamb, fatty meats, sauces, and as a spice for sausages.
2. Parsley-contains vitamins A and C, folic acid, calcium and iron. The leaves are used for barbecue, omelets, purees, cooked dishes and salads. It is not cooked together with the dishes, but we arrive just before serving.
3. Dill-has a sharp taste and smell. It is used for fish, green beans, potatoes and as an addition to sauces and salads.
4. Fennel herb is used only as a fresh spice, mostly in cucumber dishes and some salads. It originated in the East.
5. Tarragon is a spice whose leaves and tops are used for fine marinades, as a spice for soup, for vegetable vinegar and cakes. Fresh and dried tarragon is used.
6. Basil – has a sweet taste and fresh basil has a strong aroma. It is a traditional addition to many Italian specialties. It is added to dishes with tomatoes and lamb.
7. Thyme-has a pungent odor. It is added to mushrooms, meat, zucchini, stewed and baked dishes, vegetables and marinades.
8. Marjoram is a spice for meat, especially for minced meat dishes. Used for spicy sauces and poultry.
9. Curry- is not just one spice but a mixture of spices from Indian cuisine. It contains 12 to 15 tropical spices (pepper, ginger, coriander, macis, etc.). It is used for rice dishes, fish, meat, poultry and various sauces. This spice should be kept in a well-closed container.
10. Sage-has a strong and bitter odor. It goes perfectly with minced meat, venison, cabbage, eggplant and rice.
11. Rosemary is a very aromatic Mediterranean plant. The leaves are used with lamb, beef, venison, chewing gum and baked potatoes.
12. Mint-has a sweet smell and a cold taste. This refreshing spice is used with lamb, sauces, apples and as a salad decoration. It is added to yogurt, couscous, peas and new potatoes. Beans will inflate the stomach less if mint is added (even in a tea bag).
13. Oregano-has a special mriis. Used for marinades, beef, beans, chicken, eggplant and zucchini. It is great for dishes from Greek cuisine, omelets and tomato sauce.
14. Laurel-has a pungent odor and aromatic taste. With the broken leaf, the essential / aromatic oil is released. It is used in soups, stews, fish, meat and poultry.
15. Juniper-grained fruits of the always herbaceous juniper bush need two years of ripening. It is used for sauces, sauerkraut dishes and game.
16. Anise – the best variety was obtained from Spain. In addition to the seeds of “Pimpinella anisum”, the fruits of the anise tree are also used. It is good for cakes and desserts and liqueur.
17. Cinnamon is obtained from the inner bark of a tropical tree. It has a sweet strong smell and aromatic taste. It is put in cakes, puddings, fruit desserts, drinks, smoothies and the like. It is ideal for rice desserts and in combination with apples and pears.
18. Vanilla — added to desserts. Increases appetite. It is useful against nausea, vomiting and diarrhea.
19. Pepper-an important spice in the grain. White peeled pepper is milder than black pepper. Pepper in the grain is added to marinades, and ground pepper is used for many meat and fish dishes, sauces, soups, vegetable dishes.
20. Coriander is a spice with a strong taste that goes great with carrots. This spice is an ingredient in a curry spice blend.
21. Ginger-has a spicy taste. It is added to soups, sauces and stews and sweet dishes. It should be used carefully for generosity. It is used for pear and pumpkin dishes prepared for the winter, for ragout, roast meat, marinades, jams and cakes.
22. Carnation-dried flower buds up to 12 meters high carnation bush. It is mostly used for mulled wine, soups, vegetables and meat and game dishes.
23. Cardamom- ground with shell-head together with seed ground into powder. It is used for sweets, cakes and as a spice for sausages. It goes well with coffee.
24. Sea nut – is the core of the fruit of the walnut tree. The fruit is similar to apricot. It is used to improve the taste of strong and sweet soups and sauces, for minced meat dishes and cakes.
25. Kim has been known for more than 5,000 years as a stomach freshener. It consists of the dried split fruit of the plant. It is used for soups and sauces, potatoes, pastries and bread, vegetables, meat dishes, cheese and cheesecakes.

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