Sovereign of spice is cinnamon. It comes from the bark of the cinnamon tree. Used in sweets, but also in food. Known since antiquity, administered by therapists for impotence and is contained in most aphrodisiac recipes. It relieves nausea, vomiting and diarrhea, imparts aroma and flavor to drinks, coffees, pastries, ice cream, flavors the dishes and our daily lives.
Vanilla, necessary mainly in confectionery and beverages (teas, etc.). It stimulates the nervous system and helps in digestion. In political confectioners, burnt vanilla with butter and sugar to disrupt neighborhoods and attract clients. The habit now famous patisseries in Thessaloniki and other cities.
The dishes of spice dominate peppers. Black, red, green, pink, brown, give delicious flavors in most foods, appetite and help digestion. They are considered potent drug against bacteria and contribute to food preservation. In the same category, the pepper (chilli pepper seeds), is used in sauces, in the manufacture of sausages in winter soups.
Ginger, known as ginger, relish especially sweets and sauces. Used as fresh radical or powder or syrup at very exotic foods and beverages cocktails. In Turkey with this flavor the julep.
Cloves and nutmeg are used in desserts, meats in sauce and sauces, and salads. The taste of nutmeg is very strong and in a large amount becomes toxic.
Allspice gives flavor possible. Reminiscent combination of cinnamon and clove, fits well in meat and has a lot of antioxidants.
The cardamom mainly used in sauces and vegetables. Opens the appetite, fights indigestion, cleanses the blood and liver.
The crocus or saffron is gold and perfumes. This painted the pilaf and many other dishes, drinks and desserts. It has aphrodisiac properties and detoxifying effect on the body. In small quantities, 7.8 klostoules in water overnight, the morning drink a beverage. The Greek land producing the best saffron, the famous “saffron”.
Mastic gives special aroma and taste to sweets, wine, the raki (gum), drinking water, to food, to nuts and bread. It’s medicine for the stomach, and stimulant. In the latter capacity, the largest waiter Sultan, the Tsisnitzir bass manufactured bread with mastic causing “unbounded and unbridled akolasian”. Distinguished for its strong anti-inflammatory action due to eleanolikou and oleanolic acid. Dr. healing inflammations of periodontitis, oesophagitis, gastritis, duodenal ulcer, colitis, hemorrhoids and relieves symptoms such as indigestion or bloating.
Anise aromatize sauces, pasta, rice, drinks (ouzo), pastries (scones, biscuits). It helps a lot in digestion and decoction soothe colicky babies.
The laurel leaf of the famous tree, is widely used in cooking, the meat, fish and lentils. Town puts bay leaf in vase with sugar, flavor and then with her sweet manufacturing. And use essential oil. Strengthens and darken the hair.
Rosemary (rosemary), strongly aromatic plant is a component of many recipes of cooking, but in large amounts is toxic. It helps in the fight against hair loss.
Royal-leaved, sniffed, frizzy, megalofyllos, melanofyllos is the king of fragrance, hence the name. Aromatize sauces and minced. It has therapeutic properties. It improves blood circulation and memory. It is used as a cosmetic in the bathroom acts as relaxing.
Mint fragrance is wonderful and the food. A tonic drink, digestive and antispasmodic. Helps fight migraine, nasopharyngitis and gingivitis. Used in pastry, in soap and perfumery.
The offer parsley taste and flavor in all foods. Contains vitamin C, K, D and folic acid. It has antioxidant properties.
The dill, excellent flavor for many foods, contains large amounts of calcium, magnesium, iron and manganese. As a decoction relieves stomach problems.
Thyme aromatize the Benedictine liqueur. Used in cooking fish and meats (especially hunting), sauces (especially tomatoes) and cheeses (especially creamy). It gives a special taste and aroma oil in many dishes (stews, soups, stuffed vegetables, salads, pasta), and marinades.
It has strong antimicrobial and antiseptic effect, due to thymol. It stimulates the immune system, is an expectorant, soothes coughs and bronchitis. It is highly effective in cases of flu, indigestion, diarrhea, and toothache. It’s heating and mixing with oil or tincture -with entrives- relieves muscular and rheumatic pains. It recommended as a stress buster.
The curry or turmeric or turmeric, great spice acts as anti-aging brain. Everything is cooked with oil or fat to obtain more aroma and taste and flavored with this meat, vegetables, rice and eggs, especially in the Indian, Indonesian and Chinese cuisine. In the West comes with a powder (soft and loud).
A key component of the antioxidant curcumin, is estimated to have anticancer properties (preventive). Enhances digestive function and metabolism. A small amount of the milk relieves cough and runny. It is recommended to diabetics as it promotes the production of insulin, when diabetes is mild and does not require insulin injection. It is antiseptic, hemostatic and relieves allergies of any kind.
The coriander much like parsley and has a strong flavor, softened when it is dry to form seeds. It helps the digestive system, perfumes dishes and salads and relieves flatulence. In the East it has been used for 3000 years. It is a key ingredient in the production of fragrances, culinary preparations, confectionery, cosmetics, but also erotic filters. According to Chinese tradition, coriander ensures immortality of the soul.
Cumin, with strong and heavy fragrance and intense flavor, reminiscent of curry. Used as a spice in meat, in pulses, some cheese and bread. As concoction stimulates the heart and reduces palpitations. Dr. anticonvulsants in severe pain (colic, gynecological etc.), recommended for the treatment of anorexia and indigestion, facilitates the breastmilk of mothers during breastfeeding.
Paprika comes from sweet red peppers, is aromatic flavor, slightly bitter. Used in meat (minced chicken), fish and steamed vegetables, sweet potatoes, mushrooms, rice and cooking creams (béchamel).
Oregano is very important seasoning for meats, fish, minced meat, vegetables and generally “first hand” the housewife. It has great healing powers. Elimination of asthma, dysmenorrhea and diarrhea. Used to combat rheumatism (as an essential oil). But also as an aphrodisiac. City women accustomed to throwing a handful of oregano in the bathroom, because it increases the libido.
Garlic is used fresh or dried in nearly all foods, gives a good flavor and has antioxidant properties and helps in the treatment of hypertension.
The machlepi from wild cherry pits, used as a flavoring for cakes and buns, and has expectorant properties.