People began to use fragrant spicy plants for cooking their food even before salt appeared in their everyday life. Fragrant roots, stems and leaves made the dish more refined and pleasant to the taste. Gradually, these additives in food have become vital for people.
In different parts of the world, their culinary preferences for certain types of spices and spices were formed. Once upon a time, in the Eastern countries, people from the poor classes could afford to eat only rice. To diversify this modest food a little, the poor added spices and spices to it. Strange overseas spicy plants came to Russia from hot distant countries, most of which were available only to wealthy people. In the future, mixtures that included anise, star anise, cinnamon, ginger, vanilla, cloves, cardamom, saffron,basil, rosemary, coriander, nutmeg began to be in great demand in Russia for baking gingerbread and cakes.
Each spice, seasoning and spice has its own purpose, and not one. To achieve the desired result, adding them to food, you need to know and adhere to some culinary rules.