SPICE
 
From leaves.seeds.seeds.root.fruit.flowers of various plants. Color.taste.fragrance to foods obtained by grinding and drying parts such as bark or whole or shredded and dried. and natural compounds added as flavoring or all of their mixtures.
 
Spices that add aroma and flavor when even a small amount is consumed in a food that we consume, have many health benefits as long as they are used correctly and in sufficient quantities. It can cause allergic problems, so if you are allergic to spices, it is useful to see a doctor.
 
You can lose 1 kilo
2. your pain tolerance increases
your immune system is strengthened
4. prolongs your life span
5.Reduces your need for sugar intake
 
 
 
1. Root Benefits: Black radish, red radish.
2. Bodies Used: Ginger, cinnamon, etc.
3. Spices obtained from its leaves: The spices in this group are obtained from the leaves of the plant. The leaves are dried and ground and used in meals and various foods. Such as mint, thyme, parsley, laurel, marjoram, sumac, dill, rosemary, sage, basil, tarragon, zahter
4. Onion Structures: Such as kitchen onion, garlic.
5. Flowers Used: Carnation, saffron, narcissus, etc.
6. Spices obtained from its fruits: The raw material of the spices here is the fruit part of the plant. Like cumin, allspice, black pepper, paprika, vanilla, coriander
7. Spices obtained from seeds: Mustard, cardamom, sesame, fennel, black cumin, fenugreek
 
 
 
  * Hot Red Pepper Powder: It is obtained by drying and pounding hot and sweet fresh peppers. It is used in most of the hot local dishes.
 
  * Sage: It is a fragrant herb from the Ballıbabagillar family. A flavored herb from which tea is made in the Aegean region. In the kitchens of European countries, it is used for flavoring fried potatoes, oils put into dough, in brine, and for resting meat.
 
  * Anise: Native to Egypt, anise is a small, greenish, sweet and spicy seed of a parsley plant. It is used in pastries, rakılık, cereals, buns.
 
  * Juniper : It is a conifer tree that never loses its leaves in summer and winter, has fragrant, blackish, round fruits. It is used in cooking poultry meat and in resting meats.
 
  * White Powdered Pepper: It is the outer shell of black pepper and ground. It is more pungent than black pepper, but has a milder flavor than black pepper.
 
  * Rosemary: Its small, thick, narrow and fragrant leaves are used in dishes made from game and poultry meat, meat dishes and sauces. It is used wherever fresh is used.
 
  * Fenugreek: It is a hard, brownish yellow seed. It is used as ground in pickles, soups, sauces, stews and meat dishes.
 
  * Cevz-i Bevva: It is a nut of a tree that grows in hot regions. It is grated and powdered and used in pans, bechamel sauces, meat, stuffing and wraps.
 
  * Nigella sativa: It is sprinkled on buns and bread while baking. Black cumin can also be used in salads.
 
  * Bay : It is used in dishes made from various fish, meat, poultry and game animals, in sauces, and in some pickles and preserves.
 
  * Dill: The most used fresh herb after parsley. It is a digestive herb. It is used in many salads and olive oil dishes.
 
  * Stuffed Pistachio: It is especially used in stuffing.
 
  * Bean grass: It is a herb that gives flavor, especially if it is added while cooking dried beans or other legumes.
 
  * Black basil: A herb of tropical origin from the mint family. It is a perfect match with tomatoes. It is also recommended with eggplant and pepper dishes. When combined with garlic, it gains a peppery taste.
 
  * Black parsley: Curly leaves of local parsley. Its scent is lighter. It is very suitable for decoration.
 
  * Mustard: The seed of this plant is made into flour and mixed with vinegar to make a paste-like mixture. It is used with grilled meats and in some sauces.
 
  * Poppy Seed: It is the seed of the poppy plant. It is blue-black or white in color. It is used in bakery products such as bread, muffins and pastries. It is also roasted and added to salads, canapes, appetizers and vegetable dishes.
 
  * Coconut: Another name is muskat. It is used in bechamel sauce and similar and cheese dishes. It is pulled from the finest grater. It should be used in very small quantities because of its bitter taste.
 
  * Black Pepper: Its dry and black grains have a spicy and bitter taste. It can be used whole or in powder form in almost all kinds of dishes.
 
  * Cardamom: The seeds of cardamom grown in hot climates are small and whitish in color. It has the feature of appetizing and relieving stomach disorders. For this reason, it is used both as a spice and as a medicine.
 
  * Clove: The dark colored, small nail-shaped buds of this plant are dried and ground into powder.

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Srpski
 
 ZAČIN
 
Od listova.semena.semena.korena.ploda.cveća raznih biljaka. Boja.ukus.miris za hranu dobijenu mlevenjem i sušenjem delova kao što su kora ili cela ili iseckana i osušena. i prirodna jedinjenja koja se dodaju kao arome ili sve njihove mešavine.
 
Začini koji daju aromu i ukus kada se čak i mala količina unese u hranu koju konzumiramo, imaju mnoge zdravstvene prednosti sve dok se pravilno koriste iu dovoljnim količinama. Može da izazove alergijske tegobe, pa ako ste alergični na začine, korisno je posetiti lekara.
 
Možete izgubiti 1 kilogram
2. povećava se vaša tolerancija na bol
vaš imuni sistem je ojačan
4. produžava vam životni vek
5.Smanjuje vašu potrebu za unosom šećera
 
 
 
1. Prednosti korena: crna rotkvica, crvena rotkvica.
2. Korišćena tela: đumbir, cimet itd.
3. Začini koji se dobijaju iz njenih listova: Začini iz ove grupe dobijaju se iz listova biljke.Listovi se suše i melju i koriste u jelima i raznim jelima. Kao što su nana, timijan, peršun, lovor, majoran, sumak, kopar, ruzmarin, žalfija, bosiljak, estragon, zahter
4. Strukture luka: kao što su kuhinjski luk, beli luk.
5. Cveće koje se koristi: karanfil, šafran, narcis, itd.
6. Začini dobijeni iz njenih plodova: Sirovina za začine ovde je voćni deo biljke. Kao kim, aleva paprika, crni biber, paprika, vanila, korijander
7. Začini dobijeni od semena: senf, kardamom, susam, komorač, crni kim, piskavica
 
 
 
  * Ljuta crvena paprika u prahu: Dobija se sušenjem i tucanjem ljutih i slatkih svežih paprika. Koristi se u većini toplih lokalnih jela.
 
  * Žalfija: To je mirisna biljka iz porodice Ballıbabagilar. Aromatizovana biljka od koje se pravi čaj u Egejskom regionu. U kuhinjama evropskih zemalja koristi se za aromatiziranje prženog krompira, ulja koje se stavlja u testo, u salamuri i za odmaranje mesa.
 
  * Anis: Poreklom iz Egipta, anis je malo, zelenkasto, slatko i začinsko seme biljke peršuna. Koristi se za peciva, rakılık, žitarice, lepinje.
 
  * Kleka: To je četinarsko drvo koje ne gubi lišće ni leti ni zimi, ima mirisne, crnkaste, okrugle plodove. Koristi se za kuvanje živinskog mesa i za odmaranje.
 
  * Beli biber u prahu: to je spoljna ljuska crnog bibera i mlevenog. Oštriji je od crnog bibera, ali ima blaži ukus od crnog bibera.
 
  * Ruzmarin: Njegovi mali, debeli, uski i mirisni listovi koriste se u jelima od divljači i živinskog mesa, jelima od mesa i umacima. Koristi se svuda gde se koristi svež.
 
  * Piskavica: To je tvrdo, braonkasto žuto seme. Koristi se kao mleveno u kiselim krastavcima, supama, sosovima, varivima i jelima od mesa.
 
  * Cevz-i Bevva: To je orah drveta koji raste u toplim krajevima. Renda se i usitnjava i koristi se u tiganjima, bešamel sosovima, mesu, punjenju i omotima.
 
  * Nigella sativa: Posipa se lepinje i hleb dok se peče. Crni kim se takođe može koristiti u salatama.
 
  * Zaliv: Koristi se u jelima od raznih riba, mesa, živine i divljači, u sosovima, u nekim kiselim krastavcima i konzervama.
 
  * Kopar: Najviše korišćena sveža biljka posle peršuna. To je digestivna biljka. Koristi se u mnogim salatama i jelima od maslinovog ulja.
 
  * Punjeni pistaći: Posebno se koristi za punjenje.
 
  * Trava pasulja: To je biljka koja daje ukus, posebno ako se dodaje dok se kuva suvi pasulj ili druge mahunarke.
 
  * Crni bosiljak: biljka tropskog porekla iz porodice nane. Savršeno se slaže sa paradajzom. Preporučuje se i uz jela od patlidžana i bibera. U kombinaciji sa belim lukom dobija biber ukus.
 
  * Crni peršun: kovrdžavi listovi lokalnog peršuna. Njegov miris je lakši. Veoma je pogodan za dekoraciju.
 
  * Senf: Od semena ove biljke pravi se brašno i meša se sa sirćetom da se dobije smesa nalik na pastu. Koristi se uz meso sa roštilja i u nekim sosovima.
 
  * Mak: To je seme biljke mak. Plavo-crne je ili bele boje. Koristi se u pekarskim proizvodima kao što su hleb, mafini i peciva, peče se i dodaje u salate, kanapee, predjela i jela od povrća.
 
  * Kokos: Drugo ime je muškat. Koristi se u bešamel sosu i sličnim jelima i jelima od sira. Izvlači se iz najfinijeg rende. Treba ga koristiti u vrlo malim količinama zbog gorkog ukusa.
 
  * Crni biber: njegova suva i crna zrna imaju začinjen i gorak ukus. Može se koristiti ceo ili u prahu u gotovo svim vrstama jela.
 
  * Kardamom: Seme kardamoma koje se uzgaja u vrućim klimama je sitno i beličaste boje. Ima osobinu apetita i ublažavanja stomačnih tegoba. Iz tog razloga se koristi i kao začin i kao lek.
 
  * Karanfilić: Tamno obojeni mali pupoljci ove biljke u obliku noktiju se osuše i samelju u prah.