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Dried herbs
Dried herb is a food flavoring that is used to add special spicy flavor, odor and color to better the food we eat. Dried herb is especially wide used in the national cuisine of Russia, Central Asia, Transcaucasia, Ukraine and Moldova. Affecting mucosae and intestine dried herbs favor digestive juice. They also contain specific substances such as essential oils, glycosides, alkaloids, acids, flavonoids, tannins, staining agents, minerals, and many other substances that benefit succagogue.
Dried herbs are used for different purposes:
- to emphasize peculiar properties of the product;
- to add special flavour to the ready made product;
- to disguise undesirable odour of the product;
- to change the outward, flavor, color and taste of the product;
- as storage life extenders;
- to raise nutritional content of the food.
The variety of dried herbs (e.g. parsley, dill, basil, cilantro, celery) improves the outward and taste of the dish and vitaminize it.
Dried herb is also very essential for preparing of marinades, salting, pickling, compotes, syrups, liqueurs and quasses.
It is also very essential for different sauces (devilled butter, oil sauce, vinegar sauce, custards) and syrups.
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