Spices and condiments in our diet
Spices and seasonings are substances that, without themselves having energy and, accordingly, nutritional value, are able, nevertheless, to significantly affect the nutritional value of products, and not only in relation to it
taste. Spices and condiments have played an important role in the history of civilization, and were the most important economic product before the development of modern industry, when minerals became of the greatest importance.
This happened because spices and seasonings allowed, firstly, to diversify food, and secondly, contributed to its longer preservation. In the old days it was not possible to eat the way we are used to eating now, having on our table a diverse set of products delivered from all over the world. The range of products in each region was limited and traditional, and the addition of seasonings and spices made it possible to change the taste of dishes, sometimes in a dramatic way.
The second function, disinfection, and as a result, longer storage, is also important in the absence of household refrigerators. No wonder the abundant use of spices and seasonings, almost all of which have an antimicrobial effect, are widely practiced in southern regions with a humid, hot climate - the most favorable for the reproduction of bacteria.
However, it is important to note that in the same regions, diseases such as esophagitis and gastritis are most common - due to the abuse of burning and hot spices, which, with constant use, cause chronic inflammation of the mucous membrane of the gastrointestinal tract. This is just an example of the fact that even the most useful thing, if abused, can be harmful. The case of spices and condiments is quite indicative, as they have been used as the main ingredient in medicines for centuries throughout the world.
Many recipes of Ayurveda, the ancient Indian health science, are based on the use of spices and herbs. For example, if you are suffering from heartburn, do not rush to take strong antacids. Warm a
cup of milk, add a pinch of dried ginger, stir and sip slowly. The result will not be long in coming, while such a medicine has no side effects.
Now, after a downturn due to the widespread use of industrial substitutes and flavor enhancers, interest is returning to the use of natural herbs and spices. This art was lost in the post-Soviet space also due to the fact that the choice of spices and herbs was extremely limited. Those interested in the topic can be referred to the famous treatise by William Pokhlebkin "Spices and Condiments", which is considered one of the most complete studies of this issue.
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