Spice can be considered any plant material that can change the taste of food. It can be not only dry or fresh herbs, but also roots, bark, seeds, dried fruits. Each ingredient has its own characteristics so there is simply no point in raising the question of the best spice. The one that better affects the taste endings of a particular person and can be considered the best.
That is why many myths and misconceptions about such tempting and mysterious spices were born. It is time to refute some of these allegations and some myths have a right to exist. Today, the properties of spices are studied in detail by both culinary and science.
Spices were originally used to hide the taste and smell of rotting food. It is believed that during the Middle Ages, the popularity of spices was associated precisely with their ability to hide the aromas of spoiled food. However, this myth is easy to refute. In those days, the only ones who could afford to buy spices were very very rich people. They were simply not served bad food to the table. And spices were too valuable for primitive use in the form of a masking agent. People used seasonings very carefully and economically. After all, spices were brought for several centuries from afar, from India itself. The pleasure to try them could afford a few and certainly not those who ate rotten meat.
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All spices are hot! In fact, in the dictionary, the word “spicy” means as having quality, taste or aroma of spices. In everyday life, we often call spicy food with hot, spicy or hot pepper. In fact, not all spices are comparable in their characteristics with pepper. In India, many dishes are cooked without spicy chilli at all, other spices are used to improve the taste. They can even be sweet. A classic example is a cinnamon. It is a classic component for many Western sweet dishes, this seasoning is included in coffee. The king of spices, saffron, has a delicate aroma and spicy taste. It is also appreciated for giving the food a beautiful golden color. And cardamom, caraway seeds or coriander have nothing to do with pungency.
Spices cause stomach ulcers and have a bad effect on digestion! In fact, the bacterium Helicobacter Pylori is responsible for the appearance of a stomach ulcer. And spices do not interfere with the digestion of food. And turmeric and caraway seeds in general have traditionally been used just to facilitate this important process. Studies at the University of Oregon have shown that turmeric is also an excellent anti-inflammatory. This spice not only can cure indigestion, it also has anti-cancer and antioxidant capabilities. These properties of spice have been proven by animal experiments. Experiments with rats proved that caraway seeds protect the liver from highly toxic substances contained, for example, in ethanol and rancid sunflower oil. The main components of turmeric and pepper – curcumin and piperine have long been called the main preventive agents against cancer. Known that grilled meat is saturated with carcinogens which are formed during cooking in high temperature conditions. And if the meat is properly pickled in spices such as coriander, cumin, turmeric and rosemary, then there will be no harm from it. Cardamom is generally used in medicine to treat heartburn, irritable bowel syndrome, intestinal cramping and other problems associated with digestion.
Spicy foods are fatty, leading to diabetes and obesity! Bulk wholesale spices not only do not make food oily, but also help fight diseases such as diabetes and obesity. Cumin has been proven to lower blood glucose by making it better than the popular antidiabetic drug glibenclamide. This spice helps control oxidative processes. This is very important for diseases such as Alzheimer’s disease, Parkinson’s disease, sickle cell anemia, heart failure, bipolar disorder. Cumin reduces cholesterol and triglycerides, preventing the body from losing weight dramatically. Pardew University has proven that cayenne pepper increases metabolism and helps burn fat. Chili pepper, like less spicy varieties improves the oxidation of fats by allowing the body to burn them in the form of fuel. Cinnamon lowers glucose, triglycerides and cholesterol in people with type 2 diabetes. To improve the food it is better to add a little spices there than sugar, cream or sauce, which are added by calories.