Lavender – a medicinal and spice plant height 0.50-0.60 m. This is an imported plant, for growing long in the various gardens. Today, its landing are reduced.

Description.
Lavender – shrub, flowering in summer. The flowers have a strong flavor, spice and even a bitter taste. Stem straight, it arranged linear, entire, line, with tomentose leaves opuileniem. Growing up. Lavender grows in sheltered sunny spot, in good light soil. Seeds are sown in spring in the drawers, and sazhentszh in June and July are planted in open ground. Propagated by seeds or by dividing the bushes in August and September. Gather flowers. Flower stalks are cut, bound in bundles and dried quickly. The flowers (Flos lavandutae) with them are dropped. However, as the spices used only the leaves or twigs with leaves and flowers.

The chemical composition.
In the flowers contain up to 3% essential oil, tannins (12%), and resin bitterness. The most important component of essential oil is linalilatsetat (50%).

The action.
Lavender is a diuretic, antispasmodic Okaz yvaet calming effect in neurasthenia and palpitation. Use it for medicinal baths. In folk medicine, lavender oil (Oleum lavandulae), diluted with alcohol, was used against migraine, nerve rasstroyetlz and irritability. The literature mentions a soothing effect of lavender tea in the acute stages of rheumatic fever. Good action and she has the flu.

Application.
In pharmaceutical dosage lavender is used to prepare various herbal preparations such as tinctures, herbal tea, aromatic alcohol, and to obtain essential oils. Bags of dry lavender, hanging in a closet of clothes, give it a nice smell. Fragrant oil used in perfumery and cosmetic industry. Lavender has a strong, spicy smell. Taste her spicy-tart. Because of the strong aroma of lavender is added only in some dishes. During the smoking of products with lavender juniper yaogodami added to the sawdust smoldering. Some gourmets ispolzudot lavender oil for cooking green vegetables and dishes with chaberol, dill and sage. It also is used for cooking sauces and green sugmy of fish. As a spice it is popular in Spanish, French and Italian cuisine.

Coriander – an annual herbaceous plant height 0,30-0,50 m originally from the eastern Mediterranean. It has long been cultivated in many countries. Perhaps he is the oldest known spices in the history of mankind. It is mentioned in the Old Testament and in Sanskrit. Used it the ancient Greeks and Romans, from which it spread throughout Europe. Coriander is valued not only as a spice and medicinal plant, but also as an additive to wine. Its seeds were found in ancient Egyptian tombs.

Description.
We are two types of coriander leaves. Lower leaves are petiolate, simple or pinnate, the upper two-or tripartite pinnate, with linear or smooth-edged segments. The flowers are white or pinkish. Growing up. Cultivated for the fruits, sowing of seeds produced in early spring or fall. Flowers in June, fruits ripen in July. Plants mowed or uproot, knit in snopiki and hung in the shade to full maturity. Then threshed. The whole plant has an unpleasant odor klopinym that during the ripening and drying disappears, the seeds smell nice. Green fruits because of the odor does not apply.

The chemical composition.
Coriander contains 0.4-0.8% essential oil (Oleum coriandri), pectin, vitamin C, tannins, sugars, starch and other main component of essential oil is linalool (60-70%) and geraniol. In the process of aging the seeds lose their color, essential oil content in them decreases.

The action.
The essential oil is used in the pharmaceutical industry for preparation of herbal medicines used to improve digestion and against flatulence.

Application.
Coriander seeds have a pleasant spicy scent reminiscent of anise, and enjoyable at first, but later a sharp, spicy taste. Coriander is used in the production of liqueurs, meats, in the perfume industry, and in England and Germany – for the production of beer. Coriander is a member of various pellets destined for aromatization of breathing smoke.
In cooking, coriander is used in salads, rice, roast pork, stewed apples and canning of fruits, he added to the dough in the dish of vegetables, sauces, goulash and some fish, such as acne. Many people use coriander for making sausages and various meat products. Coriander is added to the Christmas cookies, honey cakes, marzipan, and at different biscuits. It improves the taste of dishes from peas, beans and lentils. Add the cabbage in it, pate, game and poultry, red beets, applesauce, carrots and stuffing for poultry. It is a pity that in his use of everyday cooking retreats.

Cardamom – tropical shrub, native to India is. From India he came to the Middle East, and from there spread to Europe by the ancient Greeks and Romans who used it mainly as a spice in fruit dishes and appreciated because of the favorable impact on the body. At present it is cultivated mainly in China, Indonesia, Sri Lanka, East Africa and in tropical areas of America. Description. From thick creeping rhizomes grow two types of stem – leaf stalk up to 3 m and creeping bezlistye flower stalks up to 0.5 m. The plant spreads vegetatively by dividing the roots or seedlings grown from seed. Flowers are white, gathered in a small brush. The leaves are pale green, oblong, entire, lanceolate.

Gathering.
Coriander is collected when ripe fruit-filled seeds (Fructus cardamom), a length of 10-20 mm. Dried and grind the seeds used as spices.
The chemical composition. The seeds contain 4-8% essential oil and 10% rubber and Amidon.

The action.
Cardamom regulates the formation of gastric juice and appetizing. It can be said that strengthens the stomach.

Application.
Taste and smell of cardamom spicy, fragrant, spicy. In the Middle Ages it was sold in drugstores as a medicine, mainly in mixtures with other additives, its production was a closely guarded secret.
Cardamom gives a special flavor of Christmas cookies, marzipan, honey cakes, pies all yeast dough cake with fruit compote and fruit dishes. Fans of this spice cardamom use fine grind to add to the black coffee. It is used in the manufacture of certain liquors “Breastplate”, “Chartreuse” and “Angostura”. Because it is very hot spices should be recalled that use it to care.
Cardamom improves the taste and perfumes all soups, especially pea, sauces, gravies, fish and meat, pork, mutton and lamb, poultry, minced meats, beef stew, rice with beef, pate, grilled fish and meat broth. Small amounts of it can be added to the sausage and ham. Cardamom can be used and when cooking meat on a skewer. He is a member of the famous spice “curry”. Stored in a tightly closed container, protected from light, cool place.

Cayenne pepper – a relative of the well-known to us cayenne pepper (Capsicum appiit L.) from the group hot peppers. Shrubs reach a height of 1 m, length of 5-20 mm follicles. Cayenne pepper is the birthplace of tropical America. The first Europeans who met with cayenne pepper, were members of the expedition of Columbus in the West Indies. The doctor of the expedition, wrote a chunk of food and the natives of spices, which were used for fish and birds under the name “aahs. ‘” The modern name comes from the name of the port city of Cayenne. In Europe, he was soon after the discovery of America.

Description.
We are talking about many types of different sizes, color and taste. The color can be green, yellow, orange, red, until the shades. The smallest of the cayenne pepper is the size of beans, but it tastes very spicy and hot. The severity of pepper depends on the species. There are those species that are on its delicate spicy flavor are vegetables rather than spice. This leads to the fact that, depending on the severity and zhguchesti cayenne pepper is classified on a scale of 1 to 120. On this scale, different shades of flavor, ostrosti, astringency, and color. Growing up. Currently the largest manufacturers of cayenne pepper are some areas of West Africa, Mexico, Brazil, Colombia. California, French Guiana, USA, Vietnam, India and Indonesia. Growing cayenne pepper spread in other countries, and often it is grown in flower pots and balconies.

The chemical composition.
In the septa fruit contains an alkaloid of pepper KAPSAN-ching, giving him zhguchest.

The action.
It has a very favorable action presents for digestion.

Application.
In a spice used in either fresh or dried fruit in the form of a hammer. Under the name “cayenne pepper” powder sold mostly mixed with other spices – garlic, red pepper, oregano, cloves, allspice, cumin (cumin cross-shaped) and sometimes with powdered onion. The food industry uses it in the production of meat and canned vegetables, meats, fish canning in and to produce different blends of spices. In a spice used primarily in southern cuisine dishes, cooked on a spit in the dishes for meat sauces, dishes of beef, pork, fish and vegetables south. In a relatively large number of used it for cooking sauce “Tabasco” and the special sauce with cayenne pepper. You can use cayenne pepper in cooking peas, lentils, cream soups, meat and fish soups, goulash and sauces, for frying meat, including geese and ducks.

Cloves – dried, unblown flower buds of clove tree – is the oldest known spices and all. Indonesia is the birthplace of. In China and in India it was known long before our era. Most cultivated carnation in Madagascar, Zanzibar, Pemba and the Moluccas, as well as in India, Sri Lanka and in Guinea. At the time of the Roman emperors its use has spread in the Mediterranean region. At all times it was a precious thing, its price was higher than the price of gold. In Europe, cloves fell through Ceylon, where ships brought it to the Red Sea ports and then transported caravans to Alexandria and Constantinople.

Description.
Allspice reaches a height of 10-20 m. It flowers twice a year, flowers are white with a purple calyx. Fruit ovoid berry, containing one or two seed.

Growing up.
Carnation breed processes, but most seedlings grown from seed. Clove (Flos caryophylli) receive from the tree has reached the age of 6-12 years. It’s flower buds are picked when they begin to redden. Dried in the sun or in dryers, and they acquire a brown color.

Himicheskiysostav.
The main component of clove is the essential oil (15-26%) containing 96% eugenol. It also contains gumulen and karifillen, tannins, oleanolic acid, mucus and fatty substances.

The action.
In dentistry clove oil is used as a good antiseptic.

Application.
Cloves have a strong, unique flavor and spicy taste right. It is used as a spice and medicine. Use long cooking bitter gastric liquor, wine, hot drinks, popular Slovak punch, punches, fruit juices and compotes. She flavored canned fruit. It is also used for dishes from red cabbage, pork, lamb, poultry, meat sauce in the dark, when marinating herring. Together with the kohlrabi leaves lukim and it improves the taste of sauerkraut. It is used and the fungi and the jellied meat. Pleasant taste becomes Brawn and paste from the game with a carnation. In the kitchen, clove is used very sparingly in the form of powder in the preparation of fish combined fish dishes, pasta, sauces and famous Italian pizza These dishes are becoming a special, unique flavor.