Folder

of herbs and
spices

INTRODUCTION
Spices have played an important role in History because they facilitated a sin
number of wars, alliances, monopolies, legends, and adventures. It is known, for example,
that the reason for Columbus's journey was to find a different route to reach the Islands
of Spices. Dominating its market was synonymous with power and wealth and the towns,
For centuries, they fought to possess it. Although Columbus did not meet their expectations, the contribution

His discoveries were immense, as there were many riches that the New
The world gave humanity metals and fine stones, woods, and numerous products.
vegetables like potato, cocoa, corn, tomato, pumpkin, bean, avocado, pineapple, strawberries, peanut

quinine, tobacco, etc. Spices such as sweet pepper, annatto, chili, and vanilla, although
few contributed to a profound change in eating habits. Could we
imagine a fiery world without chili, or a sweet world without vanilla?

In the years following the Discovery and during the Conquest, many were the
expeditions organized in the New World to find the coveted
spices. In search of the 'Country of Cinnamon', Francisco de Orellana carried out one of the
boldest feats of the era, by discovering the Amazon River to its
mouth into the Atlantic, navigating it in precarious vessels without finding
never the utopian place. Thus the legend of the 'Country of Cinnamon' joined other fables.
like that of the Amazons and that of El Dorado.

Index
 SPICES 3 Pepper 27
Spice trade
Modern production 4 Pink pepper
Types of herbs and spices 5 Saffron 28
Garlic 7 Anise 29
Basil 8 Cumin
Parsley 9 nutmeg 30
Sage Paprika
Meet the world Cardamom 31
Casmary 10 Greek hay
Marjoram Juniper 32
Mint 11 Caraway
Laurel 12 Poppy
Romero 13 Licorice 33
Berry 14 Allspice
Tarragon Sesame
Common Mallow Cinnamon
Port lake 15 Cardamom 34
Thyme 16 Clove
Salsa thyme Ginger
Dill 17 Mustard
Chili pepper Cayenne Pepper 35
Cilantro 18 Sweet pepper
Angelica 19 Horseradish
Celery Curry powder 36
Coriander Sichuan pepper
Chives Pine nuts 37
Profile 20 Ajowan
The Echalottes Soy 38
Fennel 21 Capers
Sweet glass peppers Alhova
Turmeric 22 Asafetida
Annatto Casia 39
Poppy Mahaleb
Ajenuz Mace
Epazote 23 Powdered mango 40
Galangal ESSENCES
Licorice Vinegar
Sassafras Apple cider vinegar 41
Tamarind 24 Almond essence
Zumaque Cinnamon essence
Oregano 25 Essence of cherries
Wormwood Raspberry essence 42
Peppermint 26 Lime essence
Lemon essence
Orange essence
Vanilla essence 43

SPICES

Spices
 Spices, flavorings of or
plant kingdom. The term
spice is usually applied to the
hard parts, like seeds
and bark, of the plants
native aromatic plants of the
tropical regions of Asia and
in the Moluccas, in
Indonesia, also called
Spice Islands.

También reciben el nombre de especias numerosas hierbas, que son en realidad las
fragrant leaves of herbaceous plants, many of which are native to temperate regions.
With few exceptions, the spices and aromatic herbs used in the
Current events were already used in very ancient times. The spice trade with
The East emerged long before the Christian era. Its discovery is believed to be
prior to the oldest civilizations; the ancestors of man must have
to feel attracted to the aromas produced by what are now called oils.
essentials, which are found in different parts of plants. It is interesting
to note that these same oils that attracted the human sense of smell had evolved
in nature as repellent toxins for animals; the leaves of mint and the
cinnamon bark, for example, emerged and evolved as
protection against herbivorous ungulates and bark-boring insects.

In addition to being used as a means to preserve and enhance the flavor of food,
herbs and spices have been important instruments of medicine and, at times,
from magic. Before the generalization of medications prepared in a
industrial, they used to prescribe remedies made from herbs, many of them
effective, which have been rediscovered and used in our days

THE SPICE TRADE.

 What best reflects the enormous value attributed to
the spices are the economic boom that was enjoyed
the Near East already before the year 2000 B.C.
stimulated by the lucrative cinnamon trade,
you and pepper. For many centuries, the
Arab merchants controlled the routes
land trade with India, but when
the maritime routes were opened, the Egyptian city
of Alexandria, in the hands of Rome, was transformed
in a commercial emporium.

Between the 13th and 15th centuries, Venice monopolized the spice trade with the East.
Next; but this republic demanded such high prices that Portugal and Spain
they started to look to the East and to search for a route to the islands of the
Spices surrounding the Cape of Good Hope; shortly after, with the journeys
of Christopher Columbus, directed their attention towards the West. Although many of the
first explorers set out in search of gold, it was the spice trade of
where they obtained the necessary financial support for their expeditions.

MODERN PRODUCTION

Currently, almost all the

herbs and spices are easy to
acquire, not only for the advances
of commerce and transportation, but
also because many of the
eastern spices that were once
were considered rare
naturalized in other parts of the
world.

Thus, the desired clove from Tidore that Juan Sebastián Elcano brought to Spain in the
the only surviving ship of the expedition started by Ferdinand Magellan, it
now grows in the islands of Zanzibar and Madagascar. The ginger, which previously
found only in China, it is also grown in Jamaica and Nigeria. The nut
nutmeg, native to the Moluccas, currently grows on the island of Grenada. And the
chili pepper (see Pepper), one of the few spices found in the New World,
It is currently cultivated in Kenya and Pakistan.

Many herbs, such as oregano and thyme, are shipped in bales.

the bales) to London and New York, the two main trading centers of
spices, for their transformation and distribution. Among the few spices that
saffron, the most expensive of
all, and the vanilla, whose production requires a lot of manual work. The saffron, used
to add color and flavor to certain dishes of Mediterranean and Oriental cuisine, they are
hand-cut stigmas of colchicum species cultivated in Spain, Italy and
Middle East. Vanilla is extracted from an orchid that must be pollinated by
manual form; in addition, the pods must undergo a special curing process so that the
seeds produce the characteristic aroma of the spice. Now it is obtained a
synthetic vanilla much cheaper by wood hydrolysis.

TYPES OF HERBS AND SPICES

The great variety of aromas that

herbs and spices emit
they occur in almost all the
parts of plants, from the
leaves down to the roots. They have
fragrant leaves the basil, the
rosemary, sage, savory, the
tarragon and thyme, all of them
annual or perennial plants of
small size. The laurel, of
shrubby or tree-like form, if
used to flavor stews of
meat, sauces and vinegars.

Among the numerous spices obtained from the ripe fruit or seeds are
they find anise, caraway seeds, chili peppers (chile, ají), the seeds
of cilantro or culantro, dill and fennel, the berries of juniper, the seeds of
mustard, nutmeg, pepper and poppy and sesame seeds or
sesame. The anise seeds, whose aroma is reminiscent of licorice, are the seeds of
Pimpinella anisum, a species of the Umbelliferae family; they are used whole.
to flavor baked goods and in the form of essential oil in sweets and in
absinthe and anise liquors. The berries of the juniper, with which it is flavored
gin, is the fruit of a low shrub with evergreen leaves: Juniperus
The strongest mustard seeds are obtained from black mustard.
Brassica nigra; it is possible that this is the large plant mentioned in the Bible.
that now grows in Israel to reach almost 4 m in height. These seeds release their
spicy flavor when they get wet; the aroma is preserved in preparations based on
lemon juice, vinegar or wine. Nutmeg is the seed of a fruit similar to it.
the apricot produced by the tropical evergreen tree Myristica fragans.
With the red pod or aril that envelops the seed, mace is prepared, a spice.
used to flavor pickles and sauces.
Sesame seeds or ajonjolí were already being ground to obtain flour in ancient times.
Egypt and were used in China 5,000 years ago. These surface seeds
pearl-like and walnut-flavored, widely used in Middle Eastern cuisine,
The annual plant Sesamum indicum must be harvested by hand, because the
the stuff that wraps them disperses when it dries.

From the root derives garlic, which in some

places is considered a species, and the
ginger. Garlic, Allium sativum, is a bulb.
formed by numerous teeth; comes from
Central Asia and, from the point of view
botanical, is related to the onion; it is
one of the spices used since ancient times
older. Ginger is the rhizome
fleshy and aromatic of the perennial species
Zingiber officinale. The rhizomes are sold.
fresh in commerce, such as ginger root,
or dry and powdered, like ginger in
powder. Essential oil is used for aromatizing
drinks and sauces.
 Garlic
A little bit of history
The cultivation of garlic is ancient and dates back to the times of the
prehistory its strong flavor was considered miraculous either in
medicine that is in the kitchen. In ancient Egypt, the slaves
what they built the pyramids consumed it in large
quantities to rejuvenate and strengthen.
In the tomb of Tutankhamun, garlic bulbs have been found.
which they probably used to ward off evil spirits.
The Hebrews longed for it in the desert. Clupeper, an English physician and pharmacist from the 1600s,
claimed that it could cure all diseases, it was highly recommended to clarify the
voice, cure the cold, cough, bronchitis, and asthma, but its most appreciated property was
the one to combat diseases and infections. Its effectiveness as even more noticeable.
external antiseptic: during World War I it was widely used in the
disinfection of wounds when conventional antiseptics were lacking. In summary, it is
an optimal vasodilator: lowers blood pressure and prevents coronary diseases.

Description and Collection

Garlic is part of the lily family and the bulb is from a plant similar to the lily.
from which the leaves grow up to 50-60 cm, the bulb is made up of different cloves
each of which is covered with a white paper film. The bulb has roots
fibrous; the green and smooth trunk develops long flattened leaves and the flowers, white or
pink, bloom at the end of summer. Originating, probably from Asia, now grows well in
all regions in temperate climate. It grows in gardens and propagates through
teeth that are planted at the beginning of spring or in autumn, in well-drained soil and in
a sunny place. The teeth are buried at a distance of 15 cm and the collection is made
after 5-6 months. The bulbs, in the end, dry in a cool, dry place.

Preparation and Preservation

Garlic can be found in whole bulbs, powder or granules, in cloves and in paste.
preserved in a jar or in a tube. It is preferable to acquire the whole bulb and use the
teeth, after having removed the film, whole, ground in the mortar or in the
express garlic or also chopped. Dried garlic has a longer shelf life.
long compared to the fresh; garlic powder quickly loses its aroma and should not be
used in dishes that do not require cooking, otherwise it would impart a flavor
decidedly bitter and unpleasant.

Use in the kitchen

There are countless possibilities for using garlic in the kitchen. Contrary to what one might think,
think, its flavor and aroma do not necessarily dominate the dishes where it is used. In the
Chinese cuisine, along with ginger, are the most important aromas; used in Indian cuisine and in
the Western: adds flavor to all types of meats, fish, and vegetables. It is essential in the
Mexican cuisine and in the cuisine of South America, it is also a fundamental ingredient.
in French cuisine, where we find butter and garlic mayonnaise (butter that
it goes well with snails) and garlic soup.

Basil

It is one of the most precious aromatic plants in cooking, it is

considered indispensable by a gourmet.
It has a sweet taste, is fragrant and seems to be stronger when, in
summer, the sun increases its intensity. The most fragrant leaves are
those that are collected just before flowering, as they contain a
greater amount of oily substances that determine their aroma; their
older leaves tend to have a spicier flavor.
Basil

Descripción
It is a herbaceous plant, belonging to the family of the
Labiatae; it has an erect stem, reaching a height of 30-
60 cm. With opposite leaves, intense green in color in the
upper side and gray-green on the lower side. The flowers are
small, white in color. It is an annual plant, the leaves
new ones are the most fragrant and their leaves should be
used when the plant is 20 cm tall.
basil grows well in simple, well-sunlit soils and
well watered.
Varieties
There is basil and basil.
There are approximately 40 types of basil. The most used are two: the 'basil
genovesa
delicate and with a slight mint aroma. Other varieties: 'compact fine green', of size
reduced, the 'mammoth' has very long leaves and is the most suitable type for drying.
There are varieties with colored leaves: the serrated red leaf basil and the
opal basil grown mainly for decorative purposes.

A little bit of history

A real herb of Oriental origin. Yes, because basil would derive from the Greek basilicon, which
it means real and it seems that basil, the most Mediterranean of the herbs used in
kitchen, originally from India. Its introduction to Europe is due first to the
Greeks and subsequently to the Romans.
In Egypt, it was used as one of the components of the balm used for the
mummification. For the Romans, in addition to being the symbol of lovers, it was one of
the scents used in the kitchen: Apicius introduced it in a recipe with peas.

Use in cooking
Only the leaves of the basil are used, fresh or dried. Fresh leaves are used whole or
fine pickled. Thanks to its fresh flavor, it is suitable for the preparation of dishes based on
eggs, like tortillas and scrambled eggs; it is excellent for fish, in
especially for red mullet and lobsters; with vegetables like eggplants, pumpkins
Italians, bell peppers, and tomatoes. The dry leaves, on the other hand, can be used for the
preparation of juices, stews, and soups, as they have lost their characteristic aroma
predominantly that of mint, they are a little bitter.

Parsley
Parsley

Derives from the Greek "petroselion" which

means 'stone celery' and 'sativum'
I adapt to be cultivated.
There are two varieties, one with leaves
cresses that are grown in Great Britain,
New Zealand, United States and in
Australia and, that one with smooth leaves or
common parsley, widely used in
Italy.

A little bit of history

Originating from Sardinia, parsley has been known since ancient times even though it seems that
it was used, not so much in cooking but in the tombs to honor the deceased. Only in the
In the Middle Ages, the use of this herb became common in cooking; hence the saying "to be like
a 'parsley' of one's own to indicate something or someone that is found everywhere.

Description
It is a herbaceous plant, belonging to the Apiaceae family. It has an erect stem,
from a height of 15.80 cm, cultivated it is biennial, if it is spontaneous, it is perennial. The leaves, of
a nice bright green, they have jagged, irregular edges and are of a shape
vaguely triangular. The flowers gathered in umbels are greenish-white; the fruit, in
change, is made up of two dry parts filled with seeds. The whole plant emanates a
pleasant aroma. Prefers cool and shady places.

Collection and Preservation

Flowers are collected from May to October (Italy). The leaves can be dried.
arranging them in subtle strata, in a shaded, ventilated, and sheltered place. They
They are stored in glass or porcelain containers.

Use in the kitchen

It has the power to revive the flavors of the other herbs; it is, therefore, always
present in bouquet garni and in fine herbs. It is an ingredient in many dishes and
of many sauces. One of the most well-known is the Piedmontese 'bagnet verd' that is served
as an accompaniment to the stew and made with: garlic, yolk, the crumb of the bread
bathed in vinegar, fillets of anchovies and, of course, parsley. The 'zimino' (sauce for
fish based on vegetables), typical of Liguria and Tuscany, gathers in the oil or in the
butter, garlic, spinach, Swiss chard, salt, and pepper. It is used to accompany lean meals.
The 'zogghiu', a typical Sicilian sauce for grilled meats or fish, is composed of
garlic, mint and parsley ground in the mortar, add salt and pepper and dissolve with
oil and vinegar.

Sage

Salvia comes from the Latin 'salves', that is, health; 'officinalis' because it was
used in ancient pharmacies. It has always been considered a plant
with cosmetic and health properties. A Latin saying went: "What about
"What should a man die when sage grows in his garden?"
Common Sage

Description
It is an evergreen, aromatic shrub belonging to the family
of the Labiadas. The root is branched and woody. The upper part of
the trunks, which can reach a height of 1 m, is covered with
hairs of an ash white color. The leaves are opposite, oval-shaped,
lower leaves have a stem, the upper ones do not. The surface is
rugosa, ash green in color and strongly aromatic. The flowers,
blue or violet in color, they cluster forming a terminal spike.
The fruit contains a single seed.

A little bit of history

conocida desde la antiguedad por la farmacopea oficial, la salvia, todavía luchaba para
enter the kitchen. I have mentioned the quote more than twice, but its use was only casual and without
conviction. It will be the Salernitan school and Arnaldo de Villanova, alchemist physician and
Catalan theologian of the 13th century, stating that sage was a condiment, suggesting its use.
to fill geese and the roast pig. Since then, the use of sage has become more
general, but always with a certain perplexity. Even in the middle of the 16th century, the
Humanist Messisbugo states the fact that sage is a medicine more than a
Seasoning. Over time, sage slowly becomes one of the most distinctive scents.
typical of the cuisine, especially, of Italian cuisine.
Use in cooking
Sage has a rather spicy and aromatic flavor, with a subtle taste of camphor. It
used in various ways: in Italy to flavor meat dishes (especially to
veal and veal fat) and also to fry along with the butter for seasoning
foods; Germans use it to flavor eels and, in Mediterranean countries,
they are placed on the skewers alternately with pieces of meat and vegetables. Used in the
cheese or sausage spread, the chopped sage along with the onion is also used in
the preparation of fillings for pork and chicken.

ARENS GEUN URBNUN

LaArens Geum Urbanum was used during the reign of the Tudors because of its root with a flavor of
clove, now appreciated for its leaves in salad.

CASMARY
LaCasmary is a spicy herb used in the production of German beer. It is used in various
dishes even though their flavor is bitter.

Marjoram or Oregano

This is a plant native to the Middle East, it is very difficult that

grow spontaneously and reproduce under conditions
different from the original ones.

A little bit of history

Already known since antiquity, it was quickly regarded as a
symbol of happiness. Widely used in times of the
Romans. The leaves of marjoram next to those of thyme would have
prevented the milk from turning sour during the storms and its
perfume introduces it among the aromas of the kitchen.

Description
It is a shrub, perennial in warm climates. It belongs to the family of
the Labiadas. Their roots are grouped like a bundle. The trunk reaches
a height of 50 cm more or less, woody at the base, herbaceous at the
top. The branches have oval and whitish leaves with stems, the
flowers instead do not have it and their colors are white or pink. The
fruits consist of 4 oval and smooth capsules, at the beginning they are
yellow color and then dark color.

Collection and Conservation

The leaves and the flowering tips are used. The leaves are dried by placing them in layers.
subtle while the flowering tips, collected at the beginning of flowering, in August (summer
Italy), they gather in small bundles that are hung in airy and shaded places.
Las hojas se conservan en sacos de tela o papel, las inflorescencias en recipientes de vidrio
the porcelain.
Use in the kitchen
It is one of the most used herbs in Europe. Its aroma is much more delicate.
than that of oregano and becomes more intense with dehydration. It is indicated for all
foods that need a strong aroma, but at the same time sweet. It is the seasoning
ideal for pizzas, mixed salads, raw sauces, vinegars, and oils
aromatic, the soups and the sides of each type

Mint

There are numerous varieties of mint.

The most well-known and commonly used
they are peppermint, roman mint, the
savory and the bachelor’s button.

A little bit of history

Menta is the name of a mythical nymph. Ovid in his legend tells that Minta, daughter
from the infernal river Cocytus and loved by Pluto, was transformed into a plant by the jealous one
Proserpina. This plant has always enjoyed the favor of herb experts: the Ancients
Testament tells us that this was used to perfume the dining rooms and to elevate the
spirit; the "Erbers papyrus" considers it among the most precious herbs, it was sacred to
Isis and for the god of medicine Thoth. For centuries, mint continued to be an object
of large consumption, so much so that Charlemagne issued fierce publications to prevent its
waste and protect the species.

Description
It is an aromatic plant from the Lamiaceae family. It has an underground stem.
branched from which the appendages from which the roots and the
branches. The trunks have a height of 50-60 cm, erect, branched, and violet in color.
green. The leaves are opposite, oval and serrated. The flowers are grouped in spikes that
they can be white or red-violet in color. It grows in the plain, but it can be found
also up to 700 m of cultivated height protected from the wind and with solar exposure
median.

Collection and conservation

The leaves are collected in June, before flowering, while the flowering tips in July.
August (summer in Italy). It is recommended to harvest it in the morning or in the afternoon, never in a
rainy day. Both the leaves and the flowering extremities are drying out.
the shadow, over the reeds. The product is allowed to mature for about a month and is
store protected from light and heat to limit the loss of essential oil due to
evaporation. The conservation should never exceed one year.
Use in cooking
The use of mint is very widespread in India, the Middle East, and North Africa; it is common
also in Spain and Italy, while in France it is considered a somewhat harsh scent.
It is optimal for preparing lamb, mint pairs very well with all meats.
decided flavors like duck and ram. Its aroma is purely summery.
combining well with summer vegetables: tomatoes, cucumbers, new potatoes, eggplants
and Italian zucchini. It is also very good when used in fruit-based preparations.
with raspberries, strawberries, and other berries. Well-dried, they prepare optimal infusions and tea.

Laurel

The laurel is native to the Mediterranean and is

a small evergreen tree - no
however, it can reach 20 m of
height - which is often used as
decorative plant for enclosing gardens and
lands. The term Laurus includes
numerous species, but the best known
and the most valued is elnobilis.

Description

It is an evergreen plant, belonging to the Lauraceae family. The trunk is

erect, the green bark. The leaves, oval-shaped, are dark green, leathery, glossy on the part
superior and opaque in the lower part. It has an inflorescence of small flowers, of color
yellow-green, gathered in umbels. The laurel is a rustic plant, it grows without problems in
all land and can be cultivated in any type of garden.

A little history
Known already in ancient times, the Greeks dedicated it to Apollo. Its subtle aroma and
penetrating called the prophetic abilities of this God and his priestesses. Of
laurels were the crowns that adorned the heads of the emperors and Roman consuls,
but it was also used by poets and literati. Apicius uses it in the recipe for pork with
laurel, which I used both the berries and the leaves. With the berries, I made "laurel wine".
and the "lauric oil" which survived for a long time.

Use in cooking
Bay leaves are used worldwide to flavor stews, broths, pickles, and soups.
Widely used in meat and fish dishes, as well as to flavor cold cuts and
also in drinks and sweets: it is excellent in, for example, rice puddings.
 Romero

Rosemary means sea dew, perhaps because the marine coastlines constitute the
better habitat for these plants; officinalis, because it has always been a herb used
in the ancient pharmacies.

Rosemary
It is an evergreen shrub, very branched belonging to the
family of the Labiadas. The trunk is woody; the leaves are
small, subtle and opposite, in the shape of a spear, with the part
gray-green below and almost silver above.
flowers are collected in terminal spikes, closed in crowns
in blue or whitish colors. The fruit is a small capsule.

A little history
The Romans made rosemary the symbol of love and death, Horace, indeed,
it said: "If you want to earn the esteem of the dead, take them crowns of rosemary and
myrtle." There is no information that says they used it to season foods. It was used
to flavor the wine, which was called 'rosemary wine' and as has happened with many
herbs, rosemary has entered the kitchen through medicine. In the 14th century it
we found it and it seems to be very commonly used as a fragrance.

Use in cooking
It is widely used in the kitchen to flavor various dishes and foods: roasts, stews,
dishes based on potatoes, rustic pastries. It is used in liver pâté, with lamb, beef,
the rabbit, the duck, and the goose. It is best ground and sprinkled over bread and focaccia.
It is common in Italian cuisine, but rarely encountered beyond its borders.

Collection and Conservation

Rosemary blooms from March to October (from the end of winter to the end of summer and beginning
of autumn, Italy), it is widely spread, growing spontaneously along the coasts of
Mediterranean, preferring sunny places and sandy soils. The leaves are used,
picked in mid-summer and dried quickly in the shade. They are stored in jars of
glass.
 Briar

Watercress

Nasturtium means 'that which makes the nose wrinkle.'

the penetrating smell, officinalis because it was used in the
ancient pharmacies. It is common in the East and Europe and
In America, it has been known since antiquity.
growing spontaneously in the vicinity of almost
all watercourses.

A little bit of history

The Persians considered it an ideal food for children, the Romans a remedy.
essential against dandruff and hair loss. Not much is known about its use as
condiment. It was in vogue in the 17th century because it was highly regarded in
France.

Description
It is a herbaceous, perennial plant belonging to the Cruciferae family. The trunk does not
It has hair. The leaves are made up of 5-7 oval or round leaflets, with the last one being the
larger. The flowers are small, white, with four petals. The fruit is dry, with
many reddish-yellow seeds that germinate in a few days. It grows
spontaneously throughout Italy, along the waterways or also in waters
detained or with little current.

Collection and preservation

The flowers and leaves are used. Both are collected when the plant is in full bloom. The
Borage should be used fresh, as it loses much of its properties with drying.

Use in cooking
The characteristic aroma, slightly spicy and pleasant, makes it essential in salads and
in all raw preparations like in appetizers. Very commonly used as a side dish of
foods, in the preparation of sauces or as an aroma for fish. With watercress, one
also prepare a good soup.
 Tarragon

It is believed that this plant was named Artemisia in

honor to Diana Artemide, from which it derives the
property of restoring the menstrual flow;
dracunculus means 'little dragon', perhaps
because the shape of the plant might remind one of this
mythical animal.

It is considered by everyone as an aromatic herb of French cuisine. Tarragon has

started to be used in other countries only some time ago.

A little bit of history

Plant native to southern Russia and Siberia. Tarragon has been known and
appreciated by the Arabs and then spread to the West after the Crusades.
Widely used in medicine, it only enters gastronomy in the 16th century. In Italy
It spreads from Tuscany: according to Sienese tradition, it was imported by Carlo
Magno in 774 and cultivated in the garden of the Abbey of S. Antimo nearby.
Montalcino

Description
It is a herbaceous, perennial plant belonging to the family of Compositae. The roots
they are woody and branched, as well as the trunk, which forms bushes taller than 1m.
Leaves near the base are divided into three parts and are elongated, while the upper ones are not.
they have a stem, with entire margins and pointed ends. The inflorescence is a
Highly branched pineapple with small green-yellow flowers. The fruit is colored
dark brown. Tarragon does not grow spontaneously; it prefers plains and altitudes.
no higher than 800 m, adapting well to the continental climate.

Collection and conservation

The leaves are collected from March until the end of summer (Italy). The branches of the
Inflorescences are cut trying not to touch the woody part. Tarragon can be dried.
in shaded, dry, well-ventilated environments and stored in glass containers or
porcelain.

Use in the kitchen

It is used to flavor egg-based dishes. It goes well with chicken and also
with meat and cooked fish. It is an essential ingredient in the preparation of the sauce.
Bernese, tartar sauce and the famous tarragon sauce.
 Thyme

Thymus derives from the Egyptian "tham", a kind of

thyme used in embalming, reused
afterwards by the Greeks with the meaning of plant
fragrant and translated into Latin by Virgil, which
he used this name for the first time.

A little history
The Greeks greatly valued a honey obtained from the flowers of 'herpellon', a species.
of thyme that grows on the hills near Athens. Thyme was recognized for its properties
miraculous in the "chest patients," as claimed by Galen, physician and philosopher
Greek that, in addition to recommending its use in powdered form, to those suffering from joint disorders, it
considered the most powerful antiseptic known. The Romans began to introduce it
in the kitchen and to perfume the wines and cheeses with it, thus being passed down to the descendants.
In the medieval period, ladies would gift it to the beloved knight, with the aim of protecting him in the
battle. Before the invention of the refrigerator, thyme was used to preserve the
foods for their notable concentration of essential oil with anti-putrefaction action.

Description
It is a perennial shrub, belonging to the Lamiaceae family, originating from the area
Mediterranean. The radical apparatus is in the shape of an inverted cone from where the trunk originates.
very branched, woody at the base and herbaceous at the tip. The leaves are opposite,
sharp, stemless, gray-green in color. The flowers, pinkish-white in color, are grouped together.
in spikes at the tips of the branch. The fruit, divided into four, is brown. It grows without
problems from the sea to the mountain up to 1,500 m and prefers arid places,
rocky and sunny.

Collection and preservation

The flowering tips or young branches of thyme are collected when they are in bloom.
between May and July (spring-summer, in Italy). The harvest takes place in the early
afternoon hours, cutting the branches 5 cm above the ground, avoiding cutting the woody parts.
The leaves are richer in essential oil. The drying is done in the shade in a place
aired, placing the branches on a sheet of paper, since the leaves tend to fall.
They are stored in glass and porcelain containers.

Use in cooking
Its food use is due to its aromatic and antiseptic properties, which facilitate the
food preservation. In addition to being part of the bouquet garni, thyme is used
to flavor broths, fillings, and soups. It combines well with fish and vegetables.
(bell peppers, potatoes), also with ox and lamb, chicken and game bird dishes
that need slow cooking with garlic and wine. It is often added to butters
aromatic.

THYME SALT

The salsa eltomillo has a longer leaf than the common variety, although its flavor
it's similar although more bitter.

There are many varieties of this plant but the most common are the varieties
in winter, a small shrub that can be grown in the garden; and in summer, plant
annual.

The summer variety is sweeter and is used more than the winter one. Both are
spicier than the common thyme varieties. They are used with vegetables like the
cabbage, sauerkraut, sausages, stuffed dishes, and soups. They must be cooked together with the
foods.
 ENELDO

Anethum graveolens: anethum from Greek anethon which means,

possibly, this plant was originally from Neto, in Sicily, today
Noto; graveolens means foul-smelling, to distinguish it from
another anethum, from a spicy perfume.

Dill

Descripción

It is a herbaceous, annual plant belonging to the family of the

Umbellifers. The root is long and subtle, the stem is erect,
branched at the tip and can exceed one meter in height. The
alternate leaves of blue tending towards green, are very
cut out. The flowers, arranged in umbels, are colored
yellow. The fruits, double capsules, are traversed by coasts.
slightly prominent dorsals. Dill adapts well to all.
the environments, but it is particularly sensitive to the winds
strong, to frost and persistent rains.
A little history
Originating from Asia, dill was already known by the Hebrews and later by the Greeks.
according to the medical school, it helped prevent epilepsy crises. The Romans said
that increased physical strength. For the gladiators, it was therefore an ingredient
essential in every drink. Apicio included it in many recipes among which we make
note the "chicken with dill".

Use in cooking
Both the leaves and the fruits are used as seasoning. It is used to add flavor to the...
soups, sauces and is especially suitable for fish. It combines very well with the
yogurt, sour cream, and eggs.

Collection and preservation

Both the fruits and the tips of the dill are used. The fruits are harvested at the end of summer, before
ripening; the tips are collected, however, in August (summer in Italy) when the
Fruits are not yet ripe. For the drying of the fruits and tips, they are placed
on a cloth, in a ventilated place. The fruits are passed through the sieve and the tips are
They cut into pieces. Both are preserved in glass jars.
 The Chile
The Cacho de Cabra variety is a taller plant with a darker green color than the
Chilean green chili, the Cristal variety. This immature fruit can be consumed green or
wait for it to change to red when it ripens.

The chili is closely related to the bell pepper or paprika, already

which both belong to the same genus and species. Capsicum annuum,
respectively. The botanical variety of chili is long and that of bell pepper.
esgrossum.

Tropical horticultural species whose centers of origin are in Ecuador, Peru

and northern Chile. Of great worldwide dissemination later to the
discovery of America, it has been cultivated since ancient times for its spiciness
fruits that are consumed fresh or processed.

The chili pepper (Capsicum annum var. longum) is a plant susceptible to root diseases.
To cultivate it, it is necessary to follow a series oftechnical recommendations.
 Cilantro

Also known by the name of 'parsley'

coriander. Cilantro belongs to the same
family of cumin, dill, of fennel and
naturally from parsley. Coriandrum derives
from Greek and generically indicates 'some'
thing that does good to man. Sativum
derives, on the other hand, from Latin and means
Coriander adapted for cultivation

A little history
Originating from the Middle East, it was already used in ancient times as an aromatic plant.
and medicinal, and in some Egyptian tombs it is represented as an offering. The Romans it
they used it a lot and Apicius uses it as the base for a condiment called 'Coriandratum'.
According to Pliny, by placing some coriander seeds under the pillow, by dawn one could
make headaches disappear and prevent fever.
Cilantro is one of the most constant aromas of our tradition; from the seeds
Wrapped in sugar, the carnival cilantro takes its name in a second moment.
plaster balls, now multicolored paper discs.

Description
It is an annual herbaceous plant that belongs to the Umbellifer family. The root is soft.
and poco branched, the trunk is upright with a height of 30-50 cm, the upper part is, in
branched change.
The lower leaves are barely formed and provided with a stem, the upper ones are irregular.
and stemless. The flowers can be white or pink, gathered in umbels. The fruit is in
globe shape, in a straw yellow color.
Vegetation is abundant throughout southeastern southern Europe. It adapts to any type of terrain.
It just needs to be exposed and sunny.

Collection and Conservation

The fruits that grow in June-July (summer in Italy) are used. The harvest of the umbels,
cut next to its stem, it should be done early in the morning, when the cilantro is
still wet with dew. Therefore, they dry quickly, otherwise, they heat up
losing many of its properties. The umbels are gathered in bundles and hung up.
shady places. When they are well dried, they are beaten in a bag to separate the fruits from the
peduncles that hold them. The fruits are then stored in glass containers.
Seeds should be kept whole, as coriander powder loses its aroma very
easily.

Use in cooking
There are numerous culinary uses for cilantro. It is used in the preparation of some cold cuts, it gives
flavors of vegetables, meats, and fish. Seeds are used as a spice. These are
less spicy than the leaves, they are sweet with a slight lemon flavor. The ground seeds of
cilantro constitutes the main ingredient of curry and garam masala. The leaves, in the East,
they are used in place of parsley.

ANGELICA

Angelica is appreciated for the sweet taste of its serrated leaves, its
roots and their seeds; although its stem, similar to that of celery, is the part
that is mainly found.

The young stems caramelize to then perform

decorations for bakery and desserts. The seeds of Angelica
they are used to flavor vermouths and various anise and gin-based drinks.
Its leaves can be boiled like green vegetables or chopped and
to be added as a flavoring to salads or sweet flans.

APIO

Elapio is a versatile plant; its stems appear on the table both as salad and as
as a vegetable. Its leaves serve as herbs and its seeds as
spice

The leaves of the lipson are tender but spicy and they
they use them by sprinkling them over soups, fillings, or dishes with grains.
The salt of apiose is made from the seeds of the plant.
combination with refined salt.

Coriander

The coriander, often referred to as Chinese parsley, is granted, by

the in general, the Mexican name for cilantro. Its seeds,
which have a smooth lemon flavor, are used in baking
European, in cakes and in dishes with vegetables; as well as
in Indian spice blends. It withstands prolonged cooking well. In contrast, its
leaves are bitter and musky.

Like fragile herbs, cilantro leaves should be added at the end of cooking.
or just before serving, as its flavor dissipates with heat.

CIVET

Chives are primarily garden plants. They are relatives

close to the celery.
The usable part of chives is their tubular leaves.
although the purple flowers can be used as decoration
edible for salads.
Chives can grow indoors to be used during
all year round. With a milder flavor than the other alliums, the
Chives can be used raw or simply added to a dish.
at the end of cooking.
To avoid burning when cutting, they are cut with scissors or with a knife.
instead of picking them. If they are bleached, they can be used to tie small bunches of
vegetables.
Chopped chives can be used to decorate cream soups and can
to incorporate into salads, omelettes, cream cheese, fish dishes, and dishes based on
potatoes.
Chinese chives are used like common ones. Their leaves are flat and have
a subtle garlic flavor. In Chinese cuisine, the flowers are fried and the leaves are blanched.

PERIFOLLO

Chives are primarily garden plants. They are relatives

close to the celery.
The usable part of the chives is their tubular leaves.
although the purple-colored flowers can be used as
edible decoration for salads.
Chives can grow indoors for use.
throughout the year. With a more delicate flavor than the rest of the
alliums, the chives can be used raw or simply
added to a dish at the end of cooking.
To prevent them from burning while cutting, they are done with scissors or cut with a knife.
instead of being pricked. If they are whitened, they can be used to tie small bunches of
vegetables.
Chopped chives can be used to decorate cream soups and can
to be incorporated into salads, omelettes, cream cheese, fish dishes, and dishes based on
potatoes.
Chinese chives are used like common ones. Their leaves are flat and have
a subtle garlic flavor. In Chinese cuisine, the flowers are fried and the leaves are blanched.
 SHALLOTS

Shallots have a combination of flavors, a mix of

onions and garlic. It is the essential ingredient in French cuisine.

Whole shallots are treated like vegetables, although

more frequently they are chopped to be used raw in dressings
and marinades, or cooked in various dishes and sauces.

Unlike onions, shallots should never be allowed to brown as they

bitter torns.
 Fennel

(Foeniculum vulgare)

The symbol of victory

The Chinese were already consuming fennel during the Bronze Age.
Likewise, the Egyptians and the Greeks used it as
spice while the Romans ate it as a vegetable.
Common fennel is a perennial plant of the basin of
Mediterranean and Asia Minor, and has digestive properties.
tranquilizers.

Pliny's followers believed that fennel improved vision, but this hypothesis has no
no scientific basis. Currently, fennel seeds (identifiable by their
striae, their oval shape and yellow-green color play an important role in
many recipes.
The Romans called fennel 'small hay' and the Greeks 'marathon', the name of the
famous battle of the year 490 BC; they also considered fennel as the
symbol of victory. Greek mythology holds that fennel channels enlightenment
divine.
This highly praised plant is cultivated in Turkey, Egypt, Syria, India, China, and Argentina.

Presentation and conservation

Ducros offers dried fennel seeds.
Store in a dry place

Cooking with fennel

The Indians enhance the lobster and shrimp with fennel, the inhabitants of Corsica season
the chestnuts with him and those from southern Europe cannot imagine cooking a soup
Bouillabaisse is lacking fennel. Fennel seeds are excellent for accompanying dishes.
of fish, some vegetable soups, bread, pastries, and sweets.
But that's not all: fennel can be added to countless dishes as preserves in
oil and capers, skewers, marinades, broths, pork, liver, kidneys, fish soup and
seafood, turnips, celery, potatoes, sprouted bean salad, chickpeas, stir-fried rice
fennel, pasta, roasted fish, rabbit blood sausages, chicken with crabs, béchamel sauce
cold and liquor Fenouillette.

Ducros Tips
A small recipe to stimulate appetite:
Fennel wine: Macerate 40 grams of fennel seeds in a bottle of good red wine.
for 15 days. Then, strain and taste (in moderation!).
The boiled crayfish in a pot with water full of fennel is delicious!

SWEET GLASS PEPPERS

Ducros offers you these fruits from Spanish lands, carefully selected and artisanally dried.
that will bring an unmistakable flavor and aroma to your meat, fish, and sauces dishes.

Presentation and preservation

It is presented in a 50 gr box.
Keep in a cool and dry place.

Cooking with sweet glass peppers

Chop the peppers and add them to your stews. You can use this product for your dishes.
from pork guts, garlic soup, cod, bonito, quails, lamb, potato stews.

Ducros Advice
For a flavor note in your sauces: soak some peppers for 30 minutes.
Remove the pulp and incorporate it into your preparation.
 TURMERIC

Turmeric, common name of an upright perennial herb of the family

from the Zingiberaceae family and their dry rhizomes. It is native to India.
The flowers, light yellow in color and arranged in spikes, have
chalice formed by three pieces, pentagonal corolla, one stamen
fertile, of the sterile and one pistil. The fruit is a capsule. Of the
from dry rhizomes a yellow dye is extracted; they are also used as
kitchen spice, especially in the preparation of curry powder.

Scientific classification: turmeric belongs to the family of

Zingiberaceae; it is the species Curcuma domestica.
 ANNATTO

Achiote is a fast-growing tree that is cultivated in humid climate areas.

y warm. It produces fruit in abundance and requires little care.
crop. From the seeds, a dye called bixin is obtained that is
strong yellow or orange color, and it can be used to add color to the
foods. The seeds are industrialized to extract the dye and
market it in the form of paste or liquid extract.
The main consuming countries are the United States, Venezuela,
Puerto Rico, Colombia, Mexico, and Argentina. The production of Achiote is
obtains between the months of August to December.

sleeping bag
 It is the seed of the poppy, a flower that originates from the East.
Next. The seeds have a sweet smell and when cooked they emit a
almond aroma. There are two types of seeds: poppy seeds
white and the black poppies.
In India, they are used as a thickener for curries and sauces. The seeds
dark ones are used as a covering for breads, tarts, and cakes.
dry roasted seeds are ingredients for salads and vinaigrettes

AJENUS

Annual plant that can measure about, but currently its

presence is not so common. thirty centimeters in height, that is,
that its size is small. It has few branches and not much
vellosity. The leaves show a large number of divisions, very
finally each of them, and take the shape of needles, so they give the
general impression of having a tree-like shape. It is native to
Near East and has been spreading through southern Europe. In
Spain was cultivated in gardens as a plant for some time.
ornamental.

Epazote

It grows wild in the Americas and in parts of Europe.

It is a main ingredient of Mexican cuisine. In
Europe is used as a tisane

GALANGA

This species has a very similar appearance to ginger,

reaches a height of 1.5 m; has leaves grouped in twos
strips, very narrow and can reach 30 cm long. The
floral cluster in terminal position has a length of
about 10 cm and forms white flowers.
It is a good medication for stomach pains.
It has a spicy aromatic flavor and a pleasant smell.
it is also very suitable as a condiment. Lesser galangal (A. officinarum) is
more aromatic than greater galangal (A. galanga) and has a quite peppery flavor
strong, so it is recommended to use it in moderation.

Although little known, it is an excellent spice for vegetable-based stews.

potato soup and especially, for goulash, and the roast beef.
It is used fresh and in powder, in soups and curries.

LIQUORICE

The word licorice comes from Greek, from the voices 'rhisa', which
it means root and 'glyks or glukus', which means sweet. The licorice
it is one of the oldest seasonings. It is the root of a
small perennial plant that is cultivated in southern Europe and in the
Middle East. It has an anise flavor and a bittersweet taste. It is used
a lot in confectionery, desserts, cakes, and in drinks, such as beer
Irish (Irish Guinness) and an Italian liqueur called Sambuco.

Sassafras

The Choctaw Indians of Louisiana were the first to use the

Sassafras. It is a tree of the laurel family, native to North America.
Its current use is like powdered filé obtained from dried leaves.
grind. The powder is used as a thickener for gumbo, a hybrid between
the soup and the stew, very popular in the southern states of
America. Gumbos are the result of the blending of cuisines.
American, French, Spanish, and African.

Tamarind

Pods of the fruit and the pulp of an African tree, now cultivated in
all of India. The pods contain a very sour juice used
as a seasoning in some Indian curries. Its taste is sour from
a moderate acidity and a subtle aroma. It is used in some
commercial products like Worcestershire sauce.

ZUMAQUE

The Romans used it as an acidulant in the same way.

that we use lemon or vinegar. It is cultivated
in southern Italy, Silicia, and all of the Middle East. Not very
aromatic, it has a quite pleasant bittersweet taste.
The Lebanese and Syrians use it with fish, the
Iraqis and Turks in salads and Iranians and Georgians in
the skewers members of the family of sumac, natives of
Moors. Various North American ones are poisonous.

Oregano

Oregano, common name of a genus of

perennial herbs of the mint family.
The species of this genus are native to
Eurasia and they are cultivated in Europe and America
for the young, very aromatic leaves, which are
used, fresh or dried, as a condiment.

The flowers between purplish red and pink are grouped in spikes; they have a calyx (enveloped)
external floral) five-toothed and corolla (internal floral wrapped) bilabiate; two or four
stamens (male floral parts) and a single pistil (female floral part). The fruit
it is a drupe (dry and with a single seed). Oregano is perennial, it is used in cooking.
as a condiment and in medicine for its tonic, digestive, and stimulating properties
expectorants. Marjoram is an annual plant, but it behaves like a perennial if there are no frosts.
It is somewhat bitter and very aromatic. It is used as an antispasmodic, tonic, carminative,
sedative and diaphoretic.

Wormwood
 Wormwood, common name for a perennial herb or a
shrub plant from the Compositae family. It is
native to Europe and is cultivated as an ornamental in the
this is North America, where it now grows
wild by the roads. It emits an upright stem
from 60 cm to 1.2 m in height and forms heads of
small, hemispherical flowers, yellow in color; in
at the base of the flowers, gray bracts appear
greenish. Leaves and flowers contain the terpene thujone,
an aromatic, bitter, and toxic substance used
since antiquity in the production of liquor
absence. The whole plant is also used for its
medicinal virtues in cases of hypochlorhydria
stomach, spasms, or loss of appetite.

peppermint

the most well-known variety of the

mint, very aromatic. It is used
as part of the herb set
that give flavor and aroma to the
stewsin soft drinks anddesserts.

SPICES
 Pepper

A little history
King of spices, pepper has dominated the
European spice trade, from ancient times
of the Middle Ages and has been the main stimulus that
stimulated the search for new routes to the East.
This seasoning was already appreciated in ancient Rome,
with the great variety of pepper they tempted to
Pepe Piper nigrum
corrupt the king of the Visigoths to prevent the looting
from Rome, in 408 A.D.
Pepper traveled the spice route that originated from Asia, for many centuries a
trade controlled by Islamic Arabs. After the fall of the Byzantine Empire
was Venice the only agent for the distribution of pepper and other spices in
Europe and the point where gold was collected that was sent to the East as payment.
Today India is in first place in the world in pepper production, followed by
Indonesia, Malaysia, Madagascar and Brazil.

Description, Collection and Conservation

Belonging to the family of Piperaceae, the pepper plant is tropical and climbing.
that grows and is cultivated reaching a height of 4 m. It has dark green leaves and
bunches of green berries if they are unripe and red if they are ripe.
The berries, once harvested, must be dried; they vary according to size.
and the quality. They must be the same size and color, they must be hard and dust-free. The
Whole peppercorns can be stored for very long periods in containers with airtight lids.

Varieties of peppers
Black pepper - The berries are unripe and are dried in the sun for 7-10 days until
They take black color. They can be found whole or in powder.
White pepper - The reddish berries, almost ripe, are placed in water until they lose
the outer membrane, before being dehydrated; they are smaller than the black ones and have a
less strong flavor. They are found whole or in powder.
Green pepper - The green, unripe berries are preserved in brine or vinegar.
They are easily reduced to a paste, have a fresh taste, not very spicy, but aromatic.
Pink pepper - They are the almost ripe berries from a tree in South America, which are
they are pickled or dried. They have an aromatic and resinous flavor. If consumed
large amounts can be toxic.
Long pepper - They are small black fruits of conical shape, measuring approximately 1.5
they have an intense taste, but quite sweet. Their use is rare in the West, however, it is
common in India and the Far East.
Mignonette pepper - It is a blend of white and black berries, coarsely ground. It is
common in France as a table condiment.

Use in kitchen
It is used all over the world as a table condiment and to add flavor to all types of
savory dishes; whole grains are used in broths, in brine mixtures, in
some salamis and sausages. White pepper replaces black pepper in sauces
white, but only for an aesthetic reason; the ground green peppercorns, on the other hand,
they are added to the butter, to the cream sauces for fish, for duck, chicken and
beef fillets (ox, cow).
It is advisable to buy whole pepper and grind it at the moment of use: the pepper
Ground coffee loses its aroma and flavor quickly.

Green pepper: the berries that are not allowed to ripen and are pickled.
Red pepper: they are the ripe berries of the piper nigrum.

PINK PEPPER

The soft, almost ripe pink berries from a South American tree are known as
like pink peppercorns, although it is not really a pepper, but they have
a flavor, aroma, and size similar to that of this spice.
The culinary value is mainly visual, as it is mixed with authentic.
Peppers (black, white, or green) make their presentation attractive. It can be
toxic in large quantities, so it is better to use it in moderation, limiting oneself to
a maximum of 12-15 grains per plate. Its most widespread use is in dishes of
fish

Saffron
 A little bit of history
If pepper is the queen of spices, saffron
he is the king: many men in the past have
risked life for this species, rare and precious
like gold. Known since prehistory, it was
surely introduced in Europe by the Arabs in
the 10th century. Some claim that it was the Phoenicians
those who brought him to Spain, a traditionally
united with this species
The use of saffron has spread, especially in the presence of an aristocratic society,
to be able to bear the heavy tasks of cultivation. The Romans used it to
cover the paths creating a golden carpet for Princes or Emperors.

Description and Collection

Crocus sativus is part of the Iridaceae family; the plant that grows up to 15
cm, from a violet flower that blooms for a brief period of two weeks in autumn.
Each flower has only three yellow stamens that must be cultivated manually at
dawn, before the sun is very high. The flowers are discarded, while the stamens
are dehydrated. In this process, 80% of the weight is lost, but it intensifies notably.
the flavor. The result is that 200,000-400,000 stamens are needed to obtain 1 kg
of saffron.

Conservation
Saffron can be found in powder form, in small packets, or also in threads.
integers. It is advisable to buy the thread-like stamens and soak them a little in
warm water, to develop the color and aroma before adding it to the dishes, in the phase
end of cooking. It is preserved in airtight containers away from light.

Use in the kitchen

Used in Mediterranean regions to flavor any type of food, made from
arroz y pescado, como la bouillabaisse, la paella, el risotto a la milanesa. En las regiones
Middle Easterners also use it in puddings and rice sweets, in the pilau of the cuisine.
mongola; in Great Britain it is used to prepare traditional saffron cakes and rings

If you put the threads in hot water and they do not dissolve instantly, it means
that the saffron is impure or that it is old.

Anise
Anis: Annual plant native to Egypt but cultivated worldwide for its virtues.
aromatic and medicinal It is one of the oldest spices, widespread among the
Egyptians, the Greeks and, above all, the Romans who used it to flavor the
dishes made of chicken, pork, vegetables, and small sweets with spices that were served
as a digestive.
Known in England since the 14th century, it was used in the preparation of cakes, bread and
sweets, among them the famous gingerbread, sold at village fairs since the
Elizabethan era.
Although they are not relatives, from a botanical point of view, there are three plants that respond to the name
of anise, these are: green anise (Pimpinella anisum), star anise (Illicium verum) and the
spicy anise (Xanthoxylum piperitium).

Green Elanís is mostly cultivated for its seeds. It is a plant native to the
Oriented, at a height of about 60 cm. Its white-yellowish flowers are followed
small oval seeds, valued for centuries for their aromatic properties and
healthy.
Even today, anise is used as a digestive remedy and is one of the ingredients of
cough medicines. The seeds are used to flavor cakes, bread, sweets, and
pasta; in Northern Europe, it is added to cheeses and cooked together with vegetables such as
Anise seeds go very well with fish.

Star anise from China: the star-shaped fruits are dried and
they form the base ingredient of many Chinese recipes based on pork, duck, chicken, and
ox.

Elanís spicy, in short, very spicy and aromatic is used, above all, in Chinese food.
and it is one of the spices, along with star anise, cloves, fennel seeds, and the
cassia, which makes up the powdered mixture known as "five-spice powder".

Cumin
 Cumin

Cumin seeds come from a delicate plant.

annual, originating from the eastern Mediterranean and Africa
from the North. It is a very ancient spice, named even
in the Old Testament
.
Description, Cultivation, and Conservation
The cumin plant, which belongs to the family of Umbellifers, prefers very
hot, grows up to 25 cm. It takes 4 months for the plant to mature. It is preferable
sow the seeds at the beginning of spring and later transplant them to a plot
sunny and well-drained. The seeds are collected when they start to change color and are
they are first allowed to ripen and then dried in paper bags hung in a place
well aerated. It can be found whole or in powder. Once ground, it tends to lose the
flavor and aroma.

Use in cooking
Cumin, delicately aromatic, is a fundamental ingredient in the kitchens of
North Africa, the Middle East, and India. In Spain and Portugal, it is used to
season sausages, rice, and stewed vegetables. In Morocco, its characteristic
aroma invades the kiosks, where the 'brochette' (kebab) is grilled, strong meat
dressed, in which the smell of cumin predominates. A slight roasting of the seeds, in
A pan without seasoning enhances the aroma and flavor of cumin.

nutmeg
 Nutmeg, if it was already known in England in the
times of Chaucer, it becomes a universally recognized spice
quoted only when, at the beginning of the 16th century, they were
discovered the spice islands (the current Moluccas). They
It deals with one of those products where the monopoly was the cause of
hostilities and intrigues among European States that,
they exercised dominance between the 17th and 18th centuries.

Its sweet, refined taste and the forest perfume it emanates make it a nearly exquisite spice.
magical and so valued that it was a custom to carry with oneself a little bit of zest, so that one could
add it to the food or to the hot wine.
It is a spice still very much used in cooking, usually accompanying sweets and puddings.
creams and cakes, but also mashed potatoes and cooked Brussels sprouts. In
Italy is often added to fillings based on meat, cheese, or spinach to
tortellini, ravioli or canelloni.

Descripción, Cultivo, Conservación

The nutmeg plant, from the Myristicaceae family, grows lush in the
regions with insular tropical climate, such as the Moluccas (Indonesia) and Grenada islands
(West Indies). It is an evergreen tree that grows up to 10 m and requires 10-
15 years to mature, but then it produces 1,500-2,000 nutmeg seeds a year or more.
less than 70 years; female trees produce the fruits. The nutmeg is a seed
café, enclosed in a lucid wrapping surrounded by a reddish membrane with a pattern
similar to that of a lace: the mace.
It can be found in whole seeds, dark coffee or white (bleached) or also
ground. It is preferable to buy whole seeds and store them in airtight containers.
hermetic and grate it at the moment of use.

Use in cooking
It is mainly used in cakes and sweet dishes; in savory foods, in particular in the
Middle East. It is also used in sausages, pâté, preserved meats, but also
with eggs, cheeses, spinach, broccoli; to flavor alcoholic beverages like wine
boiled, egg-nog (English drink made with beer and eggs), rum punch and fruit.

Paprika
 Capsicum annum

The first to cultivate Capsicum annum, a

tropical plant in a temperate climate region,
it was the Spanish. Then, as time passed
suffered an evolution becoming, the delicate and sweet
pepper, born in Spain with the name of
pimento
This same dried and ground plant becomes a spice: paprika. Many are those who
they know its flavor through the 'goulash', a typical dish from Hungary, but common throughout the
Eastern Europe, and it is in Hungary where paprika comes through the work of the Turks, the
which produce paprika of better quality with a wide range of grades: from
that sweet and delicate one to that very spicy one.

Description, Cultivation and Conservation

It is a quite resilient plant that can grow, if well protected, also in the
temperate regions of Northern Europe. The seeds are sown in the mountains, at the beginning of the
spring and the shoots are planted at the beginning of autumn. The harvest takes place at the end.
in summer. The herbaceous plant, belonging to the Solanaceae family, reaches 50-150 cm.
It has white flowers and green fruits that turn red when they ripen. The powder, of
bright red color to reddish-brown, comes from the dried fruit of some large species
and Capsum sweets. It is kept in airtight containers, away from light.

Use in cooking
Traditionally it is used to add color and a delicate pepper flavor to soups and
sauces based on meat. Their taste also pairs well with vegetables and cheeses.
creamy, scampis and other crustaceans. In Spain and Portugal it is used in many dishes among
they are the sausages "chorizo". It should be consumed quickly, as if it is preserved by
a long time tends to darken, and lose its aroma and acquires an unpleasant taste
rancid

Cardamom
 Cardamom is a very ancient spice. Native
from the tropical jungles of the East, it is said that it grows
in the Hanging Gardens of Babylon and, without a doubt,
it was brought from the east to Greece and to Rome, where the
were used in the preparation of perfumes. In 'The Thousand and
one nights
aphrodisiacs and their aroma evoke the pleasures of the East.

It is one of the most expensive spices, used widely in India, in dishes based on
rice, for festivities like pilau and biryani, often associated with almonds
saffron and other spices.
It is an ingredient of garam masala, the spice blend widely used in
East and by the famous Arabic coffee.
Descripción, cultivo, conservación
Cardamom grows spontaneously or in plantations in tropical jungles.
it propagates by seeds or roots and the capsules with the seeds are collected at the end of autumn
before they ripen. It belongs to the family of Zingiberaceae. The plant has long roots
tuberoses, leaves and green and white flowers, with purple veins. The capsules, which
They are found at the tip of the spikes, they are brown or green, containing the seeds of
brown or black.
Cardamom can be found in dried capsules, as ground seeds, or as
powder: it is preferable to acquire whole capsules and use the seeds by grinding them when they are
They need. Seeds, whole or powdered, quickly lose their aroma.
Use in the kitchen
Widely used in Arab countries, to give a sweet and intense flavor to various dishes.
dishes and coffee. It is an essential spice in rice-based dishes in India and Pakistan.
In Scandinavia, spices are used in confectionery, in brines, in punches, and in wines.

Greek hay
This plant, which as a spice is associated with Indian cuisine, has been used in the West.
as a remedy and as fodder for livestock. Even in the 11th century, the Arab physician Avicenna,
He prescribed Greek hay as a remedy for diabetes, a use that has been passed down until now.
our days. It is still used to lower blood pressure, in oral contraceptives, in
veterinary. As a spice, it has a strong and spicy flavor, it is a fundamental ingredient in
curry powder. Fenugreek seeds in sprouts have great success in
The West, especially in vegetarian restaurants: added to salads, it is
refreshing and nutritious.
Description, cultivation and conservation
It is a plant belonging to the legume family, delicate, it needs a climate
temperado y debe ser cuidadosamente protegida. Se plantan a una distancia de al menos 20
cm and in well-drained, fertile, and very sunny soil. They are annuals, with narrow leaves and
bite-sized, with yellow or white flowers similar to those of the pea, each containing
from 10 to 20 seeds. They grow up to 60 cm and mature in about 4 months. The
Dried seeds can be found whole and in powder. Whole seeds are roasted.
slightly before using them; in powder, it is found in the market, but often it is
bitter and spicy; the sprouts are used when they have developed two little leaves.

Use in the kitchen

Seeds are primarily used in curry powder, especially in India and Sri Lanka.
Lanka, in brines and chutney, in vegetable-based dishes and dhal (lentil puree). In some
areas of Africa eat them boiled in water like beans.

Juniper

The bay berry is a fragrant species native to warm climates.

nordic. It can be used both fresh and dried. It is used for the
Preparation of gin. It is used to flavor venison and
some vegetables.

The taste of fresh berries is milder than that of dried ones and
They are generally used whole. It is said that these berries are
are used to stimulate appetite; but elecampane, especially the fresh one, is diuretic and
it must therefore be used with care

Caraway

It is a very commonly used ingredient in Germany and Austria for the

preparation of cakes and breads, where the seeds provide a texture
contrasting as a particular flavor. It is also used in
dishes with meats and vegetables; especially in the preparation of
sauerkraut. The seeds need a long cooking time to soften and release their flavor.

Poppy
 The only variety of poppy that is used as a spice is the one from which we
extract the opium.

It must be known that the seed DOES NOT CONTAIN OPIUM, as it is extracted from the pod.

The most common seed is the grayish one, although seeds can also be found.
yellowish ones coming from India where it is used to soften the taste of
curry. In Europe, they are used to sweeten cakes and pastries.

LICORICE

Flavors that can be found in many kitchens may come from

from a variety of spices or herbs, notably from anise,
star anise, fennel, and licorice.

Anise, also called sweet cumin, is sold for

generally in small oval seeds inside cookies, pastries,
candies and breads.

The leaves, which have a shape similar to that of dill,

They are used for decoration or in salads. In France, they are sprinkled.
sobre vegetales jóvenes justo antes de servirlos.

The anise used in many liqueurs and flavored drinks is not true anise.
star anise, a spice originating from Asia that can be used whole or ground.
This star-shaped spice is becoming popular thanks to modern chefs.
that are used in the preparation of fish and seafood, stews, and as an ingredient for the
five spice blend.

Stronger than anise, it can be bitter if used in excess. The seeds.

of fennel, progenitors of cultivated fennel, is a substitute for anise. Its flavor is similar to
of anise and star anise being used in the same way, particularly in
vegetables and in sausages or salami.

In the south of France, the seeds and dry stems are cooked with the fish.
Italy, fresh and dried fennel leaves are combined with pork or suckling pig. The fennel can
also used as a flavoring for fillings and sauces.
 The root of sweet licorice is used in beverages. Dried slices of the root or cakes.
made with concentrated liquid are the most common forms. In China, licorice is
It is appreciated more in medicine and as a flavoring for meat. In the East, it is used in confectionery.
and drinks

allspice

The flavor of the allspice berry (the only spice apart from the
chillies coming from America), was considered by Columbus to be a
mixture of cloves, cinnamon, and nutmeg (hence its name).

The berry is picked green, aged, and then dried until it achieves its
reddish brown color; sold whole or ground. Most comes from
Jamaica, hence its nickname. This berry is starting to adapt to European cuisine,
used in meat mixtures or stews, both as a preservative and in pastry. It is used
often alongside cinnamon and cloves.

Sesame

Sesame is valued for its oil. It is the spice that has a flavor of
nut. Whole sesame seeds are used to sprinkle on
breads and cookies where they brown when cooked. The sesame seeds
black ones are used sometimes, their flavor being inferior.

Cinnamon

It is the only bark that is used in cooking.

The sweet and nutty flavor of cinnamon is distinguished when it is ground and
mixed with other spices. Ground, it is used for baking pastries.
It is used in infusions that will then be used for sweetening.
spicy sauces and drinks.

It also appears in the preparation of pickles and chutneys.

The peels are removed before serving the dish.

Cardamom

It is used in Scandinavian cuisine to flavor pastries.

It is also added to pickles, and the Turks use it to flavor their famous coffee.

Clove

It is a small stem with a head, similar to a

clove, which is cultivated before it blooms. It is used
to season meats, juices, sauces, preparations with
milk and spice mixtures.

Ginger

It is perhaps one of the most versatile spices since its root of

a type of rhizome can be used fresh, dried, ground, in pickles
the caramelized. This allows its use in both savory and
in sweet dishes, drinks, etc.

Mustard

Used worldwide, the prepared sauce comes from three

varieties of trees. Lamostazanegra is the best and was used
before World War II as a training base for all
mustards be ground or prepared. It is the spiciest of all. It was left
to be used by its collection method, by hand, and it was replaced by another one
variety, the brown one. The remaining variety, the yellow or white. has a
much lower grade than the previous ones and it is the one used in almost all
the preparations that are made in America.

It must be taken into account that if the seeds are cooked, they should not boil.
that become bitter.

Cayenne Pepper
 It is prepared from a variety of red hot chili pepper and
it differs in texture from other chili powders due to its
fine texture.

The original formula to prepare it is

grinding the chili peppers, removing their stems and the
seeds and adding a little to the preparation of
flour and salt until a paste is achieved. Then it is left
cut into small pieces to bake them later
very gently until achieving a fine powder.

sweet paprika

This condiment comes from a sweet species of decapsicum.

originally from Europe. It is recognized in dishes as it gives them the
same characteristic coloration.

It should be used in moderation as on one hand it burns with

ease; while on the other hand it becomes bitter.

Horseradish

Originating from Europe, this root is used in our country.

as an accompaniment to sauces and canapés.

Freshly cut, it emanates such a strong aroma that

it makes you cry. Its strength diminishes after a while.
It is advisable to place it in vinegar.

CURRY POWDER
 The blend par excellence
Curry powder, "massala," or mixture in Hindi, is a blend
of spices whose composition depends on the imagination of the
cook. In India, all cooks have their own recipe
they secretly consider their work of art.

It is made with a large number of ingredients, including cardamom, star anise,

cinnamon, cumin, cilantro, cloves, pepper, mustard seeds, red pepper, pepper from
Jamaica, turmeric, fenugreek, ginger, poppy seeds, saffron, nutmeg,
almonds, coconut, etc.
The spices are selected very carefully, then they are grilled, crushed, and
sometimes a colored paste is made (curry powder is more known in the West,
while pasta is more popular in the east).
Curry was brought to the Antilles by workers from what is now Sri Lanka. It was given the
Colombo name, name of the capital of Sri Lanka, and since then has been the pillar of
the Antillean kitchen.

Presentation and preservation

Curry powder.
Store in a dry place.

Cooking with curry powder

It is better to use curry in savory dishes, where it can express all its rich flavors.
aromas: cremas de curry, sopa de tomate, sopas de pescado y de mejillones, patatas,
coliflor, marisco, ensaladas, pescado, arroz, pasta, huevos duros, tortillas, carnes en salsa,
birds, fish stew, béchamel, mayonnaise, etc.
If we want to copy an Indian recipe, we must heat the curry in a little butter or
oil before adding it to the dish.

Tips
1/2 teaspoon of curry in the vinaigrette will enhance the flavor of all types of salads.
Subtly enhance the boiled eggs by adding 1 teaspoon of curry and 1 tablespoon of
born from an egg.
Add a touch of flavor to the fruit salad by adding 2 tablespoons of curry.
Add a touch of spices by adding 3 tablespoons of curry and 1/4 teaspoon of
chillies with rice at half cooked.
Mix a bit of curry in a splash of oil to make a paste and shine it up.
meat or chicken before putting on to roast.

Sichuan pepper
 Although considered part of the family of
pepper, is actually the berry of the spiny ash,
tree native to China, quite common in the region
from Sichuan. It has a spicy aromatic flavor and is
very commonly used in oriental cuisine.

Pine nuts

Typically Mediterranean condiment, known since

Roman times.

Presentation and preservation

The Ducros Pine Nuts have a case format of
40 g
Store in a cool, dry place.

Cooking with chili pine nuts

It gives an unmatched flavor to meatballs, meat stews, pesto sauce, sautéed vegetables,
salad and pastry.
Dosage at will according to your preferences.

Advice
Enrich your béchamel sauce by adding some pine nuts.

Ajowan

It is native to southern India and can be found

in Indian markets in powder or seed form. Ajowan is
is commonly added to hot sauces, curry, and legumes.

Soy
 Soybean or soya pod

Soy has been cultivated for centuries in Asia. But now almost
All global production is concentrated in the United States.
Seeds are mainly used as a source of flour.
protein and oil

Soybean (also known as soya), common name of

a yearly legume and the seeds it forms. It is believed
that soybeans come from Southeast Asia; today it is grown in many other places.
The plant is upright, pubescent, 0.5 to 1.5 meters tall, with large trifoliate leaves.
small flowers of white or purple color and short pods that enclose between one and four
seeds. When the plant reaches maturity, between 100 and 150 days after the
planting, depending on the variety, the place, and the climate, the leaves turn yellow and fall off, and the
pods turn brown and dry in a short time. The seeds, almost spherical,
They are usually light yellow, and also black, chestnut or green in certain varieties.
rare. The thread or scar is black, brown or yellow. The seeds contain about a
20% oil and 40% protein.
Soybeans or soy is an ancient food product in China, Japan, and Korea. The main
The leading soybean producing country is the United States, followed by Brazil, China, Argentina, Canada, and the
India.
The two basic products obtained from soy are protein meal and oil.
in some places, most of the oil obtained is consumed in the form of margarine,
cooking fat, mayonnaise, salad oils and other edible products; the rest
corresponds to products used by the paint, varnish, linoleum, and textile industries
of rubber. Soy flour is the main source of protein supplements for
feed. More and more products intended for human consumption are
they incorporate soybean flour, both in protein-deficient regions and in others
places.

CAPERS
 Belonging to the Capparidaceae family, capers are the
closed buds of a shrub native to the Mediterranean region.
They have to be picked by hand, which makes it a labor-intensive job.
y that raises the price of the product.
The capers are washed and dried in the sun, then they are put in jars with
vinegar, brine, olive oil or salt. Its taste is salty and sour.
They are involved in the preparation of many sauces, such as tartar.
remoulade, ravigote, tonnato, etc. It is also used with salmon, lamb and
cold veal.

Alholva

Fenugreek is an annual herbaceous plant that does not grow more than 50
cm in height. It has whitish flowers and a fruit in the shape of
a pod that contains between 10 and 20 seeds. The whole plant releases
a characteristic smell.
It is found in cultivated lands and uncultivated places throughout the Peninsula and
Balearic Islands. It is a forage plant, very little cultivated in Europe.
currently. Apparently, it originates from Southeast Asia - where
it is still planted in large areas, just like in a large part
from North Africa.

Asafetida
It is an umbellifer that is cultivated in Iran and Afghanistan. It is formed
first only a rosette of large leaves, which in the 5th year of
development produces a stem 3 m high and 10 cm thick, with
pinnate leaves and inflorescences in double umbel.
The resin from the roots is used as a spice and one of its
properties are against constipation

Casia
It is a bush from 0.50 to 1.50 m tall, its leaves are composed of five to eight leaflets.
the flowers are yellow located in the axil of the leaves and arranged in
bunches. From them, legumes of 2 to 4 cm long by 1
cm wide, smooth, and brown in color.
The use of the fruits has a somewhat purgative effect.
It resembles cinnamon and is known as Chinese cinnamon. It is used
whole or powdered. It is of lower quality than cinnamon (Cinnamomum
Ceylanicum

MAHALEB
This tree is usually found in Turkey and the Middle East. The mahaleb is the dry kernel of
a small variety of cherry pit. This spice has a
aroma between almond and cherry and a somewhat bitter taste although
pleasant. Ground is mixed with the dough used in the preparation
of bread, cookies and cakes, especially in Turkey and the Middle East.
It is better to buy it whole, as ground coffee quickly loses its
properties. Store it in airtight containers, in a drawer or
cabinet and away from the light.

MACIS
They are the rings that cover the nutmeg, of a bright red color.
when they are fresh, they turn an orange color at
to dry oneself. It can be used whole or powdered.
In sauces like béchamel, with minced meat, in
chutneys, soups and sauces for fish dishes
seafood, puddings, cheesecake and lemon tarts.

Mango powder
The mango tree is native to India, where it is considered the king.
of the fruits. Green mangos are sliced, left to dry in the
sun and are ground, then mixed with a little of
powdered turmeric, obtaining "amchur", a Hindu word that
comes from 'am', which means mango and from 'choor' or 'chur', which
it means dust. It has a light bittersweet aroma and a flavor that recalls
from the resin. It is used as an acidulant and in soups, marinades, curries
and chutneys. It is added at the end of cooking so that its aroma and
flavors can be perceived.
 ESSENCES
VINEGAR

Vinegar, a condiment and preservative with a sour taste

which contains about 4% acetic acid. The
vinegar is the result of two fermentations. In
the first, a yeast converts sugar into
alcohol, giving rise to a broth with a content
alcohol content of 6 to 9%. This is subjected to a
second fermentation by Acetobacter, a genus
from aerobic bacteria, resulting in acetic acid.

In most countries, vinegar is made from must or grape juice, and it receives the
name of wine vinegar. It can be made using red, rosé, or
white. Malt vinegar, made from malted barley, can be distilled to obtain a
colorless liquid, with the same content of acetic acid but a milder taste. The
apple cider vinegar is obtained from apple juice. Balsamic vinegar, which only
produced in the surroundings of Modena, Italy, it is made with concentrated grape juice
soft fire and slowly fermented in a series of wooden barrels. The vinegars
They can be flavored with various herbs, such as tarragon or dill.

The unfermented condiment (referred to in ancient times as unfermented vinegar) is a

solution of acetic acid (4 to 8%) colored with caramel.
 APPLE CIDER VINEGAR

Apple cider vinegar is a food that has

has been appreciated since the most remote antiquity.
Hippocrates, the father of medicine (4th century B.C.)
it was already recommended diluted in water against arthritis,
asthma and certain digestive disorders.

For many centuries, apple cider vinegar was

forgotten and only considered an accessory for
salads. But apple cider vinegar works,
even, as a home remedy since it is magnificent
in the treatment of certain varieties of
rheumatism and arthritis.

A notable rural doctor from the American state of Vermont, named Dr. D.C. Jarvis,
for many years has maintained the theory that the consumption of apple cider vinegar
with honey, helps to relieve many ailments of the human body, among them those related
with joints, arthritis, muscular rheumatism, bursitis, osteoarthritis, among others. The
Dr. Jarvis claims that, thanks to the natural acidity of apple cider vinegar with honey, it
gently compensates for the acid-base balance that our body needs.
It is still commonly believed today that indigestion comes from an excess of acidity.
Dr. Jarvis found that many cases of indigestion are due to a lack and not to an excess of
gastric acidity.
Gastric juices normally have an acidity of 0.4% to 0.5%, provided
by the hydrochloric acid secreted by the stomach. This acid helps to dissolve food.
while keeping digestive enzymes active. A sufficiently strong gastric juice
acid is synonymous with good digestion, but under certain circumstances, the stomach does not
it releases enough acid and the digestive processes are disturbed.
This is precisely where apple cider vinegar comes into play, providing the
missing acidity. This is more important than it seems, as when there is a deficit of
Acidity wastes a large part of the digested nutrients.
The vinegar we are referring to is that of amber color, with a strong aroma and flavor of
apple (product of its fermentation with honey), not the liquid
transparent, crystalline, and industrialized that is sold in supermarkets.
Apple cider vinegar is made in a completely natural way, using apples.
selected and honey bee for fermentation, which makes it a product
even more natural and beneficial for your health. Honey provides you with a
delicious flavor and makes it even richer in therapeutic properties.
Our apple cider vinegar is made the old-fashioned way, unfiltered, unpasteurized,
without heating and with 5% acidity. It contains vinegar mother, which makes it
even more natural.

ALMOND ESSENCE

30 cm3 of almond essence is mixed well with ½ liter of alcohol, and left to rest.
a couple of hours

Cinnamon Essence

3.5 grams of cinnamon essence are mixed with 1 liter of alcohol and 120 grams of are added.
ground cinnamon.

CHERRY ESSENCE

3.5 grams of almond essence and 30 grams of essence are mixed in 1 liter of 70º alcohol.
of apple and another 30 grams of citric acid, and we obtain a good substitute.

Raspberry Essence

A pulp is made with 200 grams of dried raspberry, heated for 6 hours at about 70º C.
let it rest for about 6 more hours and repeat this process 4 times; then add 100
Centiliters of distilled water is advisable to remove the densest part of the sample (about
50 grs.) and finally, add about 25 grs. of 90º C alcohol with 0.01 grs. of vanilla.
dissolved.

Lime Essence

15 grams of lime essence are mixed with 485 grams of alcohol to obtain ½ liter of
essence.

LEMON ESSENCE

Boil ¼ kilo of lemon peel in 2 liters of water until it reduces to a ¼

litre; when it cools, add 5 grams of lemon essence dissolved in 750 centiliters of
wine alcohol; it mixes well and is filtered.

ESSENCE OF ORANGE

120 grams of orange peel is mixed with 250 centiliters of rectified alcohol, it is left to
a week later it is pressed, filtered, and a liter of sherry wine is added.

Another alternative is to take the yellow part of the peel from a dozen oranges and leave it.
macerate in alcohol for 10 days.

VANILLA ESSENCE
20 parts of vanilla are mixed for every 600 cc of absolute alcohol, and once dissolved it
they add 450 parts of water.

CONCLUSION

By finishing this extensive and comprehensive work, we managed to learn more about the wide range of
herbs their flavors and aromas similar, how they should be cooked so that they do not lose their

flavor, how to use them either dry or fresh, how to store them and especially how to
enjoy the most pleasant flavor of each one of them. The cultivation of spices, the
países que la producen, el origen de sus nombres en los distintos idiomas, las variedades
about each of the spices. We have made all this known to obtain a report
of this magnitude and thus help other people to have a broader perspective on
spices and herbs as we have learned from them.
 BIBLIOGRAPHY

Libro : “La cocina clásica con hierbas aromáticas”

Autor: Jill Norman

Pages: 11-47

Libro: “Especias”

Autores: Sofí Arboleda deVega – Nazle galat de León

Pages: 6-34.