More flavor and less chili with spices

The spicy flavors enhance the metabolism and burn retention. Add spices to your dishes for a week, you can lose up to 2 pounds.

Spices are an essential ingredient in the kitchen, not only have an important role in flavor and sometimes food coloring, but often have strong antibacterial properties that in some countries are essential to promote a healthier lifestyle. In most countries, people mainly use the pepper and cinnamon, but in recent years are leading the way other spices added to the first, with vegetables, meat, fish and desserts, and give a touch more flavor, which saves on other heavier sauces, salt butter oil, as well as having the property to stimulate the production of gastric juices, thus promoting digestion. Let’s see some examples.

The term "curry", which distinguishes us from a collection of various spices (black pepper, coriander, cumin, cinnamon, ginger, nutmeg, cloves, pepper, turmeric), the country of origin, India, characterized a kind of preparation, that would be more correct to speak of curry chicken and rice instead of chicken curry and rice. However, this blend of spices is really necessary to give a touch of "eastern" with various dishes of meat, eggs, legumes and vegetables.

Cinnamon reactivates metabolism

Obtained from the bark of a tree native to India, cinnamon is harvested removing thin layers of bark that are rolled up on themselves, creating the ideal perfuming sticks to flavor sauces, liqueurs, fruit compotes and other foods, only to be eliminated before to bring food to the table. The cinnamon is used instead for the preparation of sweet and sour dishes based on rice and meat.

Cloves burn the fat

“Clove” is the name given to the buds of a plant native to the Moluccas, its shape is precisely that of a nail, while the flavor is intense and slightly spicy. We use integers (and removed after giving their contribution aromatic) and are great for flavor a roast, a stew, a soup or a marinade. Cloves can be combined with the sweet-tasting vegetables, such as the onions and carrots and are used for flavoring teas and beverages such as mulled wine.

Black pepper, super draining

Few know that the distinction between black pepper, green or white is only due at the time of collection and type of work. In practice, the black pepper is obtained from the unripe berries still left to dry for about ten days, the white fruit is ripe berries that are dried before being left in water until they lose their outer skin, while the green pepper is obtained Brining the berries are not yet ready. The red pepper is instead the result of a South American plant. The black is the most useful for those wishing to lose weight because it contains an oil very draining.

Cumin eliminates the swelling

The cumin recently made its official entry in our own kitchens, and is omnipresent in the dishes of North Africa and the Indian ones, as well as in Turkish cuisine, Greek and Arabic in general. Cumin seeds can be added to sauces yogurt, or a side dish of cooked vegetables or even bread dough. Cumin helps the digestion of vegetables and carbohydrates and prevents fermentation and bloating.

Nutmeg,  a valuable anti-hunger

Its most common use is to flavor sauces, first of all the white sauce. But this strange fruit that resembles a small nut can also be used on meat and vegetables. In nature it appears as a seed surrounded by a reddish membrane that is detached from the heart of the seed through a process of roasting. Nutmeg is sold whole or already ground, ready to be grated directly onto the food.

Ginger soothes the sweet tooth

This spice is obtained from a stem from a vaguely similar to that of the lemon that is used to flavor soups and soups, meat and game, shrimp and shellfish, cheese creamy type. Ginger powder is used to make cookies or spice teas and infusions. For the sweet tooth we recommend to try ginger candy, it is a digestive. Its so intense flavor satisfies the sweet tooth.

The curry dishes to give a “taste of the Orient”

The term “curry”, which distinguishes us from a collection of various spices (black pepper, coriander, cumin, cinnamon, ginger, nutmeg, cloves, pepper, turmeric), the country of origin, India, characterized a kind of preparation, that would be more correct to speak of curry chicken and rice instead of chicken curry and rice. However, this blend of spices is really necessary to give a touch of “eastern” with various dishes of meat, eggs, legumes and vegetables.