How to choose high-quality natural spices and spices
Food flavorings, as well as seasonings, spices, spices - chemicals, parts of biological products of plant origin and their mixtures, designed to improve the taste and aromatic qualities of cooked food and ready meals.
Flavoring additives can help improve the digestion and assimilation of food, as well as the possibility of its long-term storage.
Tastes include spices, salt, sugar, some flavors, ready-to-eat sauces (ketchup, mustard, horseradish), oil blends (oil with mustard, green, anchovy, cancerous, etc.) and other substances that affect taste or aroma (monosodium glutamate, diluted with water, acetic essence, citric acid, etc.).
Yes, you did not think, even things such as spices and spices , are also perfectly fake . My bitter experience is proof of that. Once having bought an ordinary black pepper, I opened the package, not looking inside, and added this spice to an almost ready dish. But having examined it closer, I noticed that black pepper is not black at all, but some kind of gray with incomprehensible patches of something white. Having tasted what I had prepared, the dish had to be thrown away, because it was not at all black ground pepper, but something incomprehensible that in the end completely spoiled my dish.
No one is immune from purchasing fake spices and seasonings, even where they grow ... Often traveling far away, we buy low-grade goods in tourist shops, and these spices remain the same, not known to us.
This problem was before ... For example, under the guise of the most expensive spices (saffron) for several centuries have been selling cheap safflower. And what quality of spices can we talk about if they are sold on the market in the clear? Such outlets are best avoided, giving preference to the packaged goods (in foil or glass containers).
The easiest way to check the quality of the whole product, powder mixtures often contain extra particles, the presence of which can be found only in a special laboratory.
According to GOST, the diameter of black pepper peas should not exceed 3-5 millimeters. When squeezed pepper has the ability to break up into large particles, leaving a slightly oily, oily trail. Over-dried or low-quality product after such a manipulation turns into a husk.
Shells of green pepper have a rich olive color, and it also has a slightly loose structure. White pepper has no shell, it has a pale coffee color. Allspice has large kernels (5–9 millimeters). If you immerse it in water, it will sink.
It is possible to distinguish high-quality cinnamon from a fake, both in a hammer, and in an integral form. Iodine is dropped into the powder. If the product turns blue, then before you cassia - 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 his relative and twisted one-sidedly.
Most often under the guise of this expensive spice we are offered safflower, dried beets, or turmeric. Distinguishing a real saffron from a fake is quite simple: its cost is simply exorbitant, the appearance is uniform, the spice has a rich red color.
Vanilla pods come in several varieties, their properties persist for many years. It is worth buying this spice in the pods, as its quality will still be higher than that of synthetic vanilla.
High-quality clove has a strong aroma and burning taste. Its shape is uniform, the color is brown, usually the legs are darker than the buds. Like black pepper, when a clove is damaged, it releases an oily liquid.
If you drop fresh spice into the water, it will float as a “soldier”, and the poor-quality carnation will remain “lying” on the surface.
The quality of cardamom can be determined by its appearance: the size of the boxes should be no more than 2.5 cm, the color should be brown-green. A bright green tint indicates chemical staining, and yellow indicates improper drying.
The color of high-quality spice is red-brown. If sprockets are damaged, an oily liquid should be released. Fragile or too dark fruit indicate poor quality product.
Not everyone knows that they often sell ordinary tinted flour under the guise of powdered turmeric. You can learn about counterfeiting by dissolving a small amount of the product in water. If whitish streaks form on the surface, it means that you have acquired a fake product.
These little tricks, hints and tips 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 spices that you want to buy. To do this, it is better to buy such spices that are sold by weight, because in the store packaging you can not open and can not see what is really inside.
Via vrutmilife.com & wiki