Ginger

We buy ground (after being dried out) or fresh root. It is characterized by burning, slightly bitter taste and spicy aroma of a very strong prized by connoisseurs of the forest note. It is used to flavor cakes and desserts, as well as meat or poultry. It has antiseptic properties, is a natural remedy against nausea, warm, regulates the functioning of the stomach, IGMP too intense secretion of digestive juices. It helps to prevent migraine and reduces the symptoms of rheumatism. Harmonizes well with the curry powder, cloves and cinnamon. It should not be combined with fresh herbs, because it drowns out the taste and smell.

SOS From CHILLI AND GINGER : 10 fresh red chili peppers, 1-2 cloves garlic, 2 teaspoons of broth, a piece of fresh ginger (5cm), 4 teaspoons lemon juice, salt.

Chop peppers. Peel the garlic and ginger, finely chop the peppers until light in and mortar to a smooth paste. Add broth, lemon juice and salt and mix. Sauce can be stored in the refrigerator for several days.

Oregano

It is widely regarded as an excellent seasoning for meats, salads, sauces, and fish. It is seasoned with roasted meat, veal, lamb, chunky soups, baked potatoes. Meat dishes are seasoned only at the very end of cooking. Extracts of the herb act as a disinfectant, expectorant, and cholagogue. Oregano improves digestion, it is suitable for rinsing the mouth and throat and inhalation. Oregano tea should not be consumed during pregnancy!

CORIANDER

Parsley or seeds, aromatic, sweet-spicy scent with a delicate balsamic, but very characteristic hint. After crushing, they are mild in flavor, somewhat similar to the dried orange peel. Added to vegetables, various salads, mushrooms, and also to fish and all kinds of meats, especially poultry. Coriander improves digestion, prevents fermentation excessive, especially in the form of fresh parsley.

RED CABBAGE THE EAST WAY: A small head red cabbage (about1kg) 3 spoons of oil, 1/2 cup dry red wine, a spoon of flour, 20dg dark grapes, bunch of cilantro, honey, cloves, salt and pepper.

Shredden cabbage, salt, let stand for 20 minutes.
 Fry chopped onion in the half of the fat not redden it, put the cabbage, pour some hot water and cook in an uncovered pot for 15 minutes. Pour the wine, put the washed grapes, cabbage, simmer, covered, until tender. Fry flour with the rest of the oil and combine with cabbage, stirring constantly. Season with salt, pepper, coriander, chopped cloves and a touch of honey.

CUMIN

It has a pungent, burning, spicy taste and slightly sweet smell, which persists long. Improves absorption of nutrients and prevents flatulence and different presentations indigestion. First of all it is used for fatty meat, roast pork at the first-place. But it also goes well with cabbage, peas and beans. You can combine it with onions, garlic and pepper, while the softer qualities of spices can completely obscure.

CUMINC: A glass of sugar, 2 tablespoons cumin, 0.5 liters of spirits.

Boil sugar with two cups of water. Pour cumin seeds on the boiling syrup. Let stand, covered, for 24 hours. Strain and pour alcohol to the brew. Pour into bottles. After two days the liquor can be served, preferably as an aperitif.

JUNIPER

Mature juniper berries have a slightly sweet odor, the so-called. forest, and the specific little burning taste. Lend a special flavor of cooked dishes known as 'the wild', such as roast beef, fish. You can cook this way, even herring. In the Oldpolish cuisine greatly enjoyed drinking home-prepared tincture of dark-blue juniper fruit.

JUNIPER SAUCE : Spoon of butter, spoon of flour, cup of meat broth, a few tablespoons of red semisweet wine, a pinch of ground juniper berries, salt and pepper.

Redden flour on a dry pan until you get light brown color. Add the butter, melt and pour cold broth, stirring constantly. When thickened, remove from heat, season with juniper, salt and pepper. Add to venison, but also for pork-meat and baked dark meat served cold.

CURRY

It is a blend of many exotic spices,comes from Indian kitchen. Depending on the composition (usually contains cinnamon, cloves, ginger, cardamom, cumin, coriander, fenugreek, turmeric, pepper) may be yellow or slightly reddish, mild or spicy taste. Suitable for all meats stewed in sauce, but also harmonizes well with dishes of vegetables, eggs, rice, fish, etc. raises the bland taste of fruits and salads with frutti de mare, but can irritate the stomach and intestines. Who is suffering from hyperacidity, heartburn and flatulence mitzvah, he must use no pepper spice (mild curry).
HINDI FISH: About 1.2kg tailor fillets of carp or other fish, 3 tablespoons of olive oil, lemon juice, salt. SAUCE: small onion, tablespoon of butter, tablespoon curry powder, tablespoon of flour, 2 cups of broth with vegetables or poultry (can be cube), sour apple, a pinch of ginger powder and salt.

Rinse fillets, dried and cut into large cubes. Drizzle with lemon juice, season with salt and set aside in the fridge for 30 minutes. Meanwhile prepare the sauce. Fry chopped onion in butter until it is transparent. Add flour and fry in white. Add curry powder, and after a while, pour the cold stock, stirring constantly to avoid lumps formed. Add grated apple on a thick grater, season with salt and ginger. Put the fish and stew on a small fire  about 10 minutes. Serve with rice groats.

Tarragon

It has a slightly bitter taste, described as dry and weak, but distinctive, smell. It is famous for its anti-inflammatory action. Strengthening affect on the body, increasing the absorption of nutrients from food. Do not expose irritation to the delicate lining of the stomach, such as pepper. It replaces the stuffing to roast poultry, but also to the dumplings, pies and all the marinade. Tarragon vinegar is a valuable addition to the sauce served on hot and cold. Do not boil estragon. It is used as a choleretic and antispasmodic drug.

Asparagus with tarragon sauce: 2 bunches of asparagus, 2 tablespoons butter, 2 egg yolks, 3 / 4 cup dry white wine, 2 tablespoons chopped fresh tarragon or a tablespoon of dried, salt, sugar, white pepper.

Wash and scrape asparagus, starting from the tip. Set up the tips in a pot of salted boiling water and sugared. Cook for 15-20min - so that the stems are soften, and the tips are not collapsed, then strain.

 Prepare sauce. Melt butter, raising a white scum. Boil wine with tarragon. Beat egg yolks on hand. When becomes dense, slowly pour into them (by spoon) summer wine, then Clarified butter, mixing all the time. Once the mass is Prepared, remove from the heat and beat for a while. Season to taste with salt, sugar, tarragon and pepper. Arrange asparagus on a platter tips to one side, sprinkle with greens; sauce separately and state 'in sosjerce'.

Cinnamon

Has a spicy, sometimes even a hot, very distinctive taste and a pleasant, slightly sweet, subtle scent. Chinese Medicine demonstrates that it has rejoicing exhibits. It appears to be beneficial for people with type II diabetes, thanks to the influence on the activity of insulin. It aromatize, fruit dishes, sweet dishes and desserts.White meat rubbed with the spice is very tasty.
Chicken legs with mango
4 thighs chicken, salt, pepper, 2 tablespoons of oil, a bunch of spring onions, 2 teaspoons cinnamon, 1 / 2 cup mango juice.
Wash legs, dry, sprinkle with salt and pepper.
 Clean spring onions, wash and slice. Heat oil in pan. Put the legs, brown and fry for 5 minutes. Brush each leg with a mixture of mango juice with half of cinnamon. Add baking dish in the oven, preheated to 200'C. Bake covered for 30 minutes. At 10 minutes before the end of toss sprinkle with spring onions and salt, pepper and the rest of the cinnamon.

TURMERIC (CURCUMIN)

I think it is one of the most wonderful spices in the world. The main active ingredient is 'curcumin' which gives the intense yellow color mares. Curcumin, is an anti-inflammatory, act similar to 'hydrokortizon'. Its effect has been demonstrated anti-inflammatory and anti-rheumatic. It has also lowered cholesterol levels and prevent platelets from sticking together. Protects liver against toxins, protects the stomach from digestive juices, lowers blood sugar levels, also counteracts the cancer-causing agents.
FRIED RICE: 400g cooked rice, 8 shallots, 4 tablespoons oil, 1 tablespoon raisins, 1 egg, 2 fresh red chillies, 2 garlic cloves, peeled 250g fresh prawns, 1-2 spring onions, 1 teaspoon turmeric, salt.

Mix cooked rice with a fork so that there wouldn't be lumps in it. Four shallots cut into slices. Heat oil in a frying pan and fry the shallots for the gold. Remove and set aside. Then fry the raisins in the same oil for one minute.

 Remove and set aside. Beat egg, pour into the pan and fry thin omelette. Remove to a plate and cool, and then divide into pieces with a fork. Thinly, slice onions. Peel prawns, remove and rinse the black streak. Finely, the remaining shallots, chillies and garlic, mortar until light in and fry for 3-4 minutes. Add shrimp and cook until red. Increase the fire, if you pour a small amount of oil, turmeric, salt, then add rice. Fry for 2 minutes. Transfer to a large platter, garnish with fried shallots, raisins, egg and onions dymkam.

Savory

 It has a spicy taste, close to black pepper and balsamic aroma, slightly spicy. The spice suitable for podded vegetables (peas, beans, soybeans, lentils). Included in marinades, added to the stew, as well as stewed and roasted pork. Use it carefully. Overdose causes the dish bitter. It is best when it dried because after freezing loses flavor.

Grilled pork chop stuffed: 4 slices of boneless pork loin cervical, a bunch of savory, 100g grated cheese, 4 tablespoons oil, salt and pepper.

Rines savory, dry and break off leaves from the twigs. Chop, mix with cheese, season with salt and pepper, to form with half the oil in the slurry. Sprinkle meat with pepper and salt. Each boiler do cut horizontally so as to form a 'pocket'. Fill it with stuffing and savoried cheese, fasten the edges with metal spikes. Brush the rest of the oil. Bake on grill approximately 7 minutes on each side.

Basil

 It is characterized by a mild, balsamic aroma and an intense, slightly spicy flavor. Well with sage, rosemary, tarragon and thyme. Its smell considerably in combination with garlic. Mixed with rosemaryn replaces pepper. Fresh is tastiest and best for decoration. Season with basil primarily vegetable dishes, especially with tomatoes. Remember that basil should be added to dishes just before the end of cooking, its flavor is more intense then. However, freezing increases the intensity of flavor, prepared foods and hence expected to replace the long-term storage should be slightly less.
Provencal Casserole
4 tomatoes, 2 onions, 4 potatoes, 4 eggs, 4 tablespoons milk, 5 tablespoons grated cheese, 3 tablespoons chopped basil, salt, 2 tablespoons oil, capers.
Peel the potatoes, then cut into slices. Cook for 3 minutes in salted boiling water, drain. Peel onion, cut into rings. Wash tomatoes, cut into pieces.
In a large skillet heat the oil and put the in order : potatoes, onions, and finally the tomatoes. Season with salt to taste, season with basil, and simmer over low heat for 5 minutes, stirring constantly. Fluff egg with milk. Pour egg mass of the vegetables and cook over low heat until the mixture is cut off.
Administered casserole sprinkled with cheese, chopped basil and the rest of the capers.