How to choose high-quality natural spices and spices
Flavoring food additives, as well as seasonings, spices, spices - chemicals, individual parts of biological products of plant origin and their mixtures, designed to improve the taste and aromatic qualities of prepared foods and prepared dishes. Flavoring additives can help improve the digestion and assimilation of food, as well as the possibility of its long-term storage.
Flavors include spices, salt, sugar, some flavorings, sauces, ready-to-eat foods (ketchup, mustard, horseradish), oil mixtures (mustard oil, green, anchovy, crayfish, etc.) and other substances that affect to taste or aroma (monosodium glutamate, acetic essence diluted with water, citric acid, etc.) .
Yes, it didn’t seem to you, even things like spices and spices are also perfectly fake . My bitter experience is proof of this. Once having bought the usual black ground pepper, I opened the package without looking inside and added this spice to an almost ready dish. But having examined it more closely, I noticed that black pepper is not black at all, but some kind of gray with incomprehensible intersperses of something white. Having tried what I cooked, I had to throw out the dish, because it was not black pepper at all, but something incomprehensible, which eventually completely ruined my dish.
No one is immune from the acquisition of falsified spices and condiments, even where they grow ... Often, traveling to distant countries, we buy low-grade goods in tourist shops, and the real spices remain unexplored by us.
This problem was before ... For example, under the guise of the most expensive spices (saffron), they have been selling cheap safflower for several centuries. And what quality of spices can we talk about if they are sold on the market in the open? Such outlets should be avoided altogether, giving preference to packaged goods (in foil or glass containers).
The easiest way is to check the quality of a whole product, powder mixtures often contain extra particles, the presence of which can only be found in a special laboratory.
According to GOST, the diameter of peppercorns of black pepper should not exceed 3-5 millimeters.
When squeezed, the pepper tends to disintegrate into large particles, leaving a slightly oily, oily trace.
An overdried or poor-quality product after such manipulation turns into a husk.
The shells of green pepper are distinguished by a rich olive color, and it also has a slightly loose structure.
White pepper does not have a shell; it differs in a delicate coffee color.
Allspice has large kernels (5–9 millimeters). If you immerse him in water, he will drown.
You can distinguish high-quality cinnamon from a fake, both in ground and in whole form.
Iodine is dripped into the powder. If the product turns blue, then cassia is the most common analogue of cinnamon.
Cinnamon sticks have a slightly reddish color, as well as a thinner and friable structure.
Cassia is much rougher than her cousin and twisted one-sidedly.
Most often, under the guise of this expensive spice, we are offered safflower, dried beets, or turmeric.
It is quite simple to distinguish real saffron from a fake: its cost is simply prohibitive, its appearance is uniform, the spice has a deep red color.
Vanilla pods come in several varieties, their properties are preserved for many years.
It is worth buying this spice in the pods, since its quality will still be higher than that of synthetic vanillin.
High-quality cloves have a strong aroma and a burning taste.
Its shape is homogeneous, brown, usually the legs are darker than the buds.
Like black pepper, if the clove is damaged, it releases an oily liquid.
If you drop fresh spice into the water, it will float “soldier”, and poor-quality cloves will remain “lying” on the surface.
You can determine the quality of cardamom by appearance: the size of the boxes should be no more than 2.5 cm, the color should be brown-green.
A bright green hue indicates chemical staining, and yellow indicates improper drying.
The color of the quality spice is red-brown.
If the stars are damaged, an oily liquid should be released on the seed.
Brittle or too dark fruits indicate a poor-quality product.
Not everyone knows that often under the guise of turmeric powder we are sold ordinary tinted flour.
You can learn about the fake by dissolving a small amount of the product in water.
If whitish stains form on the surface, then you have acquired a falsified product.
These little tricks, tips and tricks will help you in choosing truly natural and high-quality spices. Do not be afraid, buying them to try, smell and do everything that will help you confirm the authenticity and naturalness of the spice that you want to purchase. To do this, it is better to buy spices that are sold by weight, because you will not open the packaging in the store and you will not be able to see what is really inside.
Via vrutmilife.com & wiki