Kind time of the day my subscribers and just readers.
It is hard to imagine our culinary works without spices, as they would be at least fresh and not the maximum revealed their taste potential. 
Today I will tell you about these so-called taste-prefixes.And we start perhaps with the most popular in the whole world is salt.Yes, gentlemen, this is a spice such as saffron or coriander.After all, the very first spice was salt. 
As a man first discovered the salt and began to extract it - it is unknown, but it became clear that the salt suited the human tribes.It also served and serves as a good preservative. 
Salt also has beneficial properties, because in every human body it is necessary to maintain the concentration of sodium chloride for good functioning of the nervous system.
A little advice when buying: buy from time to time iodized salt, it is very useful, but sister use in food can lead to an excess of iodine in the body. 
No less popular than salt is pepper. 
It comes from India and it is obtained by drying the fruits of pepper creeper. 
In the world there are only a few types of pepper: black,white, pink, red and green. 
Only red pepper does not belong to the other species, since it is extracted from dried chilli peppers. 
Pepper and salt were found by chance, after trying it decided to add to the food.Pepper is rich in calcium,phosphorus and iron, but it also has contraindications: you can not eat peppers with intestinal diseases, allergies and anemia.
Next spice or rather a mixture of spices Italian herbs. 
A characteristic feature of the cuisine of almost every region of Italy is the ability of local chefs to accurately arrange flavoring accents, due to which the traditional dishes of this country are characterized by some laconicism. And this is despite the fact that almost any product is now available - at any time of the year and in any place. 
The maximum number of ingredients in the recipe is no more than five or six, and the cooks are not even going to deviate from this peculiar culinary rule. 
Traditionally, the composition of Italian herbs includes such spices and spices as oregano, basil, garlic, onions and savory. Also in this spicy mixture are often present shamballa leaves, dried lemongrass and crushed dry leaves kafirlima.
The saffron is considered the most expensive and most refined spice. 
It is obtained from the dried stigma of the flower of saffron sowing (Crocus sativus). 
It is used as a natural food coloring orange and as a spice. He has a very powerful flavor. When the product is dyed, it gives a very bright orange color.
I think everyone who cooked at home an apple pie or dishes from apples did not miss cinnamon in their recipe. 
This is the same example when the ingredient is simply created for this spice and vice versa. 
At the time of cooking apples with cinnamon, this spice reveals its full potential and the taste is simply delicious.This spice comes from the east, also grows in Brazil, Cambodia, Jamaica, There are many kinds of cinnamon but the main ones are Chinese, Ceylon and Malabar. 
My version of apple pie with cinnamon.
Few people know that coriander and coriander are the same, because coriander is called spice (the fruits of the plant grind into powder) and the greens are called cilantro or sometimes you can find the name of Chinese or Mexican parsley. It came to Europe from the eastern Mediterranean and brought its Roman commerce. This spice works well with meat, both during cooking and in marinade.
All the spices that I have in my kitchen I use every day for each dish and try to find new combinations in order to surprise and give people new sensations.For example, the other day I prepared for my guests steak Ribay and Caesar salad. 
It may seem that everything is simple and nothing ordinary, but with the help of spices, the taste of meat is revealed in a new way and the greens of salad is not so fresh because of the sauce.So experiment, do not be afraid to make a mistake, it's only for the best.
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