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Ginger-dried rhizomes of a tropical plant of the ginger family. Available in powder form. It is used in fruit and vegetable marinades, sauces, muffins, fruit drinks, sweet goods, preserves. In the ginger paste is administered when the dough is kneaded, the other dishes - after heat treatment. Cardamom, dried fruits do not mature tropical plant with a delicate spicy aroma and slightly spicy taste of camphor. Used for flavoring confectionery and cheese products, as well as vegetables, legumes and cereal dishes. In the hot dishes is introduced cardamom before the end of cooking, in the cold - just before serving. Pink - kidney evergreen clove tree. Aroma hot, spicy, spicy. Usually used, in whole, since the grinding quickly loses flavor. Cloves can be used as a tincture. To do this, it should cover with cold boiled water (3-7 buds per 1 liter of water) and let stand for 5 - 10 min. Used in the manufacture of pickles cloves (mushroom, fruit, vegetables), stewed fruit, jelly, pudding, pastry, cheese products. In her pickles are added during their preparation. Cinnamon - the dried bark of young shoots of the evergreen cinnamon tree. Ceylon (the present) has a delicate aroma of cinnamon, Chinese cinnamon - more pronounced. Release it in the form of powder or sticks. Mainly used in the manufacture of pastry, fruits, cereals. It goes well with apples. It may be recommended as an additive in the manufacture of fruit and vegetable pickles. In the hot dishes cinnamon introduced before the end of cooking, in the cold, before serving. Bay leaf, dried leaf laurel. Used in the preparation of the first and second courses, as well as canning and pickling vegetables. In the first dish is recommended to introduce before the end of cooking, in sauces - when they are cooled, after which the bay leaves should be removed from the finished dish, as otherwise it becomes too sour taste and pungent aroma. Nutmeg - dried fruit seeds nutmeg tree. It has an egg shape and gray-brown color. Available in whole, or a rock form. In culinary practice is widely used in the manufacture of jams, compotes, cheese, confectionery and other sweet goods. It can be successfully used for a variety of vegetable dishes and pickles. In the hot dishes nutmeg to introduce before the end of cooking, in salads - before serving, carefully pre-milled. Used different kinds of pepper: black, sweet, red in whole grains and in the form of a hammer. Allspice has a spicy scent in the form content in the essential oil (4.3%). Pepper is used for making pickles, soups, sauces, and vegetable and egg dishes. Peel (orange, lemon, tangerine) - the outer layer of citrus peel. Contains essential oil and orange, aromatic, coloring and pectin, vitamins C, B, and pro-vitamin A, and organic acids. Many of these substances detrimental effect on various microorganisms. To prepare the citrus peel thoroughly washed, scalded with boiling water, remove the thin layer of skin and dried it in Ovens at 70-80 ° C as long as it will not get brittle. Peel can be used in powdered form in the manufacture of confectionery, cheese and cereals, as well as the preparation of sauces, jelly and stewed fruit. In this product become a beautiful orange or yellow tinge and a pleasant citrus flavor. Saffron is cultivated in Central Asia, Crimea, Azerbaijan and Dagestan. Saffron dye or food products in a yellowish color and give them a subtle flavor. Use it as an alcoholic solution which is diluted with water and injected into the dishes, pastry, creams, and fruit desserts. Saffron goes well with beans, rice, and eggplant. It can be recommended as a supplement to the various sauces to vegetable dishes. To achieve the desired effect should be introduced saffron in dough or before the end of cooking.