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Spices - it flavorings that are added to foods to give it the appropriate smell, taste, color, which contributes to the perception and assimilation of food. By acting on the lining of the stomach and intestines and spices contribute to the release of digestive juices. Spices are used for various purposes: to highlight the specific properties of the product, giving the finished product corresponding flavor, mask unwanted odors in the product or the dish, change the appearance, smell, color, taste products, enhance the safety of products, contribute to a better perception of food and thereby increase its food value. A number of spices (such as parsley, dill, celery and peppers are different), not only improves the appearance and taste of dishes, but vitamin zing them. Indispensable spice for cooking marinades, pickles, sauerkraut, stewed fruit syrups, tinctures, kvass. Good environment for them to serve a variety of sauces (in butter and vegetable oil, vinegar, sweet) and syrups. Spices advisable to enter into those products that are weakly pronounced flavor (for example, dishes from the beets). Must skillfully combine the spices together, and the salt. Sometimes one kind of spice is enough to drown out unwanted flavor or improve the taste of a dish, then compiled the "bouquet" or a mixture of different spices. This makes it possible to vary the flavor, get different shades of color and taste of food. For example, you can get dozens of variants of the same vegetable dishes by adding to it the various mixtures. Store spices in a rock to form in a glass container with tight-fitting lid to prevent air oxidation and loss of specific properties and flavor. Use of spices in small quantities, usually finely crushed, not to spoil the appearance of food. The smaller they are fragmented, the better the effect. Many of the herbs recommended entering into food and culinary products for 5-10 minutes until they are ready. In pastry, confectionery and bakery products are added at their dough. The most frequently used spices include anise tree, vanilla, ginger, cardamom, cloves, cinnamon, bay leaves, nutmeg, pepper, saffron, anise, basil, hyssop, caraway, coriander, marjoram, mint, thyme, dill, parsley, celery, Savory, parsnips, sage, tarragon. By the spices used in food, include: mustard, horseradish table, capers, olives, edible acid, and salt. The tub - this is the fruit of a tropical tree. In commercially available mainly in the form of yellowish-brown coarse powder. Taste - sweet, bitter. Used in the manufacture of rolls, sauces (onion, sour-sweet), stewed fruit, jelly. In sweet dishes anise tree introduced before the end of their cooking. Excess badian can give the dish bitter. Vanilla-fruit tropical plants in the form of pods (rods) in length from 10 to 20 cm of dark brown color with a persistent spicy aroma. Currently, the food industry produces synthetic white powder - vanilla, successfully replacing the natural spice. Vanilla and vanillin are used in the manufacture of the test, compotes, jellies, mousses, soufflés, parfaits, pudding, and cottage cheese products. In the spice paste is introduced when it is needed, in compotes and creams - after their preparation. Vanilla has a strong odor and bitter taste, so the excess of it can make products of bitterness. For the best dosage spice mixed with sugar and snore in a tightly stoppered container.