Laurel (Laurus) - a genus of evergreen trees or shrubs of the family Laurels (Lauraceae).
The crown of the laurel is densely leafy, predominantly pyramidal in shape. The leaves are alternate, leathery, entire, slightly wavy at the edges. Flowers in umbellate axillary inflorescences. The fruits are single-seeded, drupe-shaped, blue-black.
Laurel leaves are widely used in cooking. The content of essential oil in the leaves reaches 3-5.5%. It contains eugenol, pinene, myrcene, camphor, linalool, and various organic acids.
Laurel is distributed in the Mediterranean region, the Canary Islands, Transcaucasia, Georgia, the Crimean Peninsula, Germany, and Asia.
Genus Laurel (Laurus) There are three main types - Noble laurel (Laurus nobilis), Azorean laurel (Laurus azorica) And. Although in modern English-language taxonomy the genus includes about 40 plant species.
Types of laurel
It grows on various soils in forests in the coastal zone, at an altitude of up to 300 m above sea level, in the Mediterranean region, in Western Transcaucasia (USSR). Shrubs or trees 4-8 m tall. The branches are bare. The leaves are simple, oblong-lanceolate, leathery, 7-20 cm long and 2.5-8 cm wide, pointed, glabrous, glossy, on short petioles. The flowers are small, collected in umbellate inflorescences, located in the leaf axils of 1-2, yellow. Blooms in April-May. Valuable food (spicy), essential oil, as well as ornamental plant. Widely used for interior landscaping, as well as for display in open ground in summer (in tubs and pots outside subtropical areas). Suitable for placement in cool rooms.
There are a number of forms that differ in the shape and size of the leaves.
Azorean laurel (Laurus azorica) , or Canary laurel (Laurus canariensis) . It grows in moist laurel forests in the lower mountain belt of the Canary Islands, Azores Islands and Madeira Island. Trees up to 15 m tall; shoots are hairy and pubescent. The leaves are ovate, up to 10-12 cm long and 2-6 cm wide, dull green. The flowers are collected in umbrella-shaped inflorescences, located in several axils of the leaves, and are light yellow. Blooms in April-May. Decorative look.
. Homeland - Southwestern China, o. Taiwan, Korea, Japan, North Vietnam. Widely cultivated in Asia, South India, Sri Lanka, Indonesia, Malacca, Philippines, Eastern and North Africa, in the southern USA, Brazil, Australia. An evergreen tree with alternate, petiolate, lanceolate, entire, glabrous, shiny leaves dotted with small translucent dots (immersed cells with essential oil). The flowers are small, six-dimensional, yellow-green, collected in angular paniculate inflorescences. All plants contain essential oil, in which the main component is camphor (up to 94%); greatest number camphor is contained in wood, where it is localized in essential oil cells - bags. In China and Japan, camphor is obtained by steam distilling wood shavings. With smaller yields, camphor is obtained from branches and yellowed leaves. The essential oil of spring leaves contains little camphor and a lot of safrole. Camphor is one of the most important medicines stimulating the central nervous system. Strengthens the activity of the heart in diseases accompanied by acute cardiovascular failure, as well as in shock conditions (in 10 and 20% sterile oil solutions or orally in powders). Externally - for rubbing for rheumatism, arthritis, etc. in the form of an oil solution, liniments and ointments.
When growing laurel, it should be taken into account that adult plants do not grow well in very warm rooms with dry air. Young, with good care, can adapt to these conditions.
Lighting. The location suits the laurel with bright light. The plant can tolerate direct 
Sun rays. IN summer time It is recommended to keep the laurel in the fresh air. Keep in mind that after prolonged cloudy weather (for example, after winter), or a purchased plant is accustomed to direct sunlight gradually, in order to avoid sunburn.
In winter, laurel should be kept in a bright and cool room.
Temperature. In summer, the optimal temperature for laurel is in the range of 20-26°C; in autumn, the temperature is gradually lowered; in winter, it is recommended to keep laurel at a temperature no higher than 12-15°C; in this case, wintering is less painful for the plant.
Watering. In summer, plants are watered abundantly with soft, settled water as the top layer of the substrate dries. IN hot weather can be watered twice a day. By autumn, the amount of watering is reduced. In winter, watering is limited, not allowing the earthen clod to dry out completely. Watering is carried out two to three days after the top layer of the substrate has dried.
Air humidity. Laurel prefers high air humidity. The plant should be regularly sprayed with soft, settled water. You can place the container with the laurel on a tray with damp expanded clay, pebbles or moss. In this case, the bottom of the pot should not touch the water.
Fertilizer. During the growing season, the laurel is fed once a month with mineral fertilizer.
Peculiarities. Laurels tolerate shearing and pruning well; they can be given any decorative shape (round, pyramidal, etc.). Pruning is done around mid-August, when growth ends. The remaining eyes on the plants will develop well before winter, ripen, and in the spring, with the beginning of growth, they will produce strong shoots. When pruning in spring, the strongest apical buds are removed, and the growth from the remaining underdeveloped buds is small.
Transfer. Laurel grows slowly. Young plants are replanted as needed (when the roots fill the pot), about once every 2 years, adults - after about three to four years. The substrate for planting can consist of leaf (2 parts), turf (1 part), humus soil (2 parts), peat and sand (1 part each). The plant prefers a slightly alkaline or neutral soil mixture. Laurel grows better in small containers, so when replanting, the containers are taken according to the amount of soil and the development of the root system (it is advisable to increase the size of the pot by 2 cm, no more). This is also taken into account when replanting plants in tubs (increase the size of the tub by 5 cm). The bottom of the pot or tub provides good drainage.
Reproduction. Plants are propagated by seeds, cuttings and division.
Seeds are sown in spring in bowls, boxes, and pots. The substrate is made up of turf soil - 1 part, leaf soil - 1 part, sand - 0.5 part. The temperature for sowing must be at least 18°C. Seedlings dive in the phase of the 1st-2nd leaf at a distance of 2x2 cm. The substrate is the same. As they grow, they are planted in 7-centimeter pots, 1 copy per plant. Composition of the soil: turf - 2 hours, leaf - 1 hour, peat - 0.5 hours, sand - 0.5 hours. When caring for young plants, regular watering, spraying, a bright location, temperature 10-12 ° C are necessary.
Shoots are cut into cuttings in spring (April) and summer (from about mid-June to mid-July). They should be ripe, but not lignified, with two or three internodes. Cuttings are taken 6-8 cm long. After shortening the leaves, the cuttings are planted to a depth of 1-1.5 cm at a distance of 10x10 cm. A two-layer substrate is recommended: the bottom layer consists of turf soil (about 3-4 cm), sand is poured on top of it in a layer of 2-3 cm. Optimal temperature for rooting 16-20°C. The cuttings take root within a month, after which they are planted in 7-9 cm pots. The composition of the soil is the same as for planting seedlings. Caring for plants is the same as caring for seedlings.
Possible difficulties
The leaves turn yellow and curl. The reason is insufficient air humidity. Air humidity should be increased.
Damaged
Healing properties of laurel
In medicine, leaves, fruits, extracts and infusions from all parts of the plant are used. The leaves, which are a well-known spice, have a stimulating effect. They are used for amenorrhea, colic and hysteria. They stimulate the release of fluid from the body. IN folk medicine used for flatulence. Fruits have the same property.
Bay leaf stimulates appetite and promotes digestion. Essential oil It has antimicrobial and anti-inflammatory properties, which allows it to be used in aromatherapy. It is indicated for respiratory diseases, infections, muscle pain, neuralgia, dry scalp.
In folk medicine, extracts from all parts of the plant are recommended as an anticancer agent, for localized tumors, and as a nervous system stimulant. It is believed that these extracts can be used to care for facial skin. Bay oil is included in rubbing ointments for rheumatism and ointments for scabies mites.
Other uses of laurel
Dry laurel leaves are used in the canning and confectionery industries and in cooking as an aromatic seasoning. Blends well with lavender, eucalyptus, lemon, rosemary, geranium, citronella, cinnamon and ylang-ylang. For culinary purposes, leaves are collected from 4-5 year old plants in November-December, when they contain the highest content of essential oils. A fatty essential oil is obtained from the fruits, which is used in some countries in medicine, veterinary medicine and soap making. Laurel wood is used for small crafts. Noble laurel is decorative, easily tolerates pruning, and has been part of culture since ancient times.
It has been experimentally proven that the fatty little laurel fruit can be used to make 
candles and balls instead of cocoa butter. Its acute toxicity, according to RIFM, is oral LD50 3.9 g/kg (rats), derm LD50 > 5 g/kg (rabbits). In the form of a 10% solution in petrolatum for 48 hours it does not cause irritation to human skin or sensitization reactions. There is no phototoxic effect. The oil has no IFRA restrictions for use in perfumery and cosmetics.
You can prepare it at home tincture of dried laurel leaves with vodka or 40-70% alcohol. Crushed leaves are poured with alcohol at a ratio of 1:5. Close tightly and keep at room temperature for 7 days. Then filter and pour into a dark bottle and store in a cool place.
To obtain aromatic oil The following method can be recommended: 30 g of crushed leaves are poured into 200 g of sunflower oil and left for 1 week. If you take this oil 1 tablespoon 2 - 3 times a day after meals, it induces menstruation if it is delayed.
A decoction of laurel leaves is also prepared, which is useful for metabolic disorders in the pre- and postpartum period, for osteochondrosis, and inflammatory diseases.
For throat cancer: 1 cup of crushed bay leaf is infused in 0.5 liters of vodka for 2 weeks in a dark, warm place, shaking the contents periodically, and filtered. Take 1 tablespoon 3 times a day 30 minutes before meals.
For external use An ointment with the following composition is recommended: 6 parts bay leaf powder, 1 part crushed juniper leaves and 12 parts unsalted butter. Pound all this thoroughly. For every 100 g of ointment, add 10-15 drops of fir or lavender oil.
Oil for strengthening and stimulating hair growth: to 4 tbsp. add jojoba oil to spoons (in drops): laurel – 4, lavender – 3, lemon – 3, rosemary – 3, rosewood – 3 and 1 tbsp. a spoonful of sesame or castor oil. While warm, apply the mixture to your hair and wrap your head in a towel. After 15-30 minutes, wash your hair with shampoo.
Dry laurel leaves are widely used in cooking and the confectionery industry.
Laurel in history
The noble laurel recalls the romantic and harsh times of the Roman Empire, when the winner was given magnificent celebrations and crowned with a laurel wreath. Healing properties The noble laurel was well known in ancient times. Thus, traditional healers claimed that a decoction of laurel leaves, taken orally, stops heavy menstruation. Hippocrates recommended using laurel oil against tetanus, and the leaves to soothe pain during labor. The Arab physician Rhazes used the leaves as a specific remedy for nervous facial tics. Baths from a decoction of leaves with the addition of 4-5 drops of essential oil were taken for illnesses Bladder and uterus.
A laurel wreath and a laurel branch are symbols of glory, victory, greatness.
“Structure of flowering plants” - Fruit. Biology, 7th grade. From which plant organ does the fruit form? Flowering plants. What plants are called flowering plants? A shoot is a plant organ consisting of a stem with leaves and buds. What is inside the fetus? External structure flowering plant. A seed is the reproductive organ of seed plants.
“Reproduction of angiosperms” - Question No. 4. Flower grafting. Double fertilization. Artificial pollination. Reproduction of angiosperms. Question No. 1. Kidney vaccination. Question No. 2. Tissue culture. Self-pollination. In which part of the seed does the ovule develop after fertilization? Wind pollination. Ovule. Sexual reproduction.
“Angiosperms” - Department Angiosperms. Why angiosperms? The embryo has two cotyledons. Flowers are three-membered. Onion family. Tap root system 11. Homework. Classification (example). Families: Cruciferous Rosaceae Solanaceae Moths Compositae, etc. The number of flower parts is a multiple of 3. Stamens.
"Cotyledons" - Monocots. Dicotyledons. From the pistils of a raspberry flower, juicy drupes are formed - elements of the fruit - polydrupe. Plants are classified according to the number of cotyledons. The fruit is a berry (nightshade, tomatoes, potatoes, peppers). Reed. The fruit is a capsule (Datura). The fruit is a capsule (tobacco, aromatic tobacco, petunia, henbane). The inflorescence is a raceme.
“Biology 6th grade “Angiosperms”” - Order. Plant taxonomy. View. Compositae. Head cabbage. Characteristics of families. Rosaceae. A family of plants from the monocotyledonous class. Dicotyledons. Taxonomy of family representatives. Taxonomy of angiosperms. Systematic units. Solanaceae. Puzzle questions. Cereals. Cruciferous.
“Angiosperm Department” - 2) Rosaceae. 3) Legumes. Classification of Tsvetkov. Banksia Morning Glory. Ch(5)l(5)t5p1. Class Dicotyledons. 4) Solanaceae. Department Flowering plants. Sea buckthorn. FAMILIES: Cereals O(2)+2T3P1 - wheat Liliaceae O6T6P1 - tulip Palms. Food Medicinal Feed Decorative Construction Technical Fuel Poisonous.
Video review: Presentation of bay leaves, which you can buy in our online store.
Bay leaf - description
Bay leaf scientifically known as "Noble Laurel" is evergreen shrub or a small tree native to the Mediterranean regions.
Bay leaves have been part of culinary and medicinal cultures for thousands of years, dating back to Roman times. The leaf shape is oval, the structure is smooth, the length is from 1 to 6 cm. Dried bay leaf has a matte olive green color.
Use of bay leaf in cooking
Selected bay leaves are used as an additive to add flavor and aroma. It is added to soups, vegetable stews, meat, fish, and poultry.
Crushed or ground leaves are used to prepare sauces, marinades and seasonings. It is also the basis for preparing Bouquet Garni.
A whole bay leaf is left in during cooking but is removed when finished.
Beneficial properties of bay leaf
- Bay leaf has a strong effect on the gastrointestinal tract, and also as a stimulant, diuretic and emetic. The leaf helps reduce toxicity in the body. In addition, the organic compounds in its composition are very effective in resolving digestive disorders and soothing irritable intestines.
- Some of the more complex proteins in our modern diet are difficult to digest, but the unique enzymes in bay leaves can make this process easier.
- Ready-made bay leaf oil is actively used for respiratory diseases and various respiratory diseases. Inhaling the vapors of bay leaf infusions has an excellent aromatherapy effect, can loosen phlegm and eliminate dangerous bacteria in respiratory system due to its antibacterial properties.
- To improve the health of hair follicles, relieve dry skin and eliminate dandruff, brew bay leaves in water and then wipe the scalp with the infusion after washing.
- One of the main benefits of bay leaves is the ability to reduce inflammation. The leaves contain quite unique parthenolides that can quickly reduce inflammation and irritation in joints or areas affected by arthritis. This effect can be achieved through the regular consumption of bay leaves as a spice.
- Caffeic acid and rutin are important organic compounds found in bay leaves that significantly boost heart health. Rutin strengthens capillary walls in the heart and extremities of the body, while caffeic acid can help eliminate "bad" cholesterol from the vascular system.
- Unique combination of antioxidants and organic compounds bay leaves contain phytonutrients, catechins, linalool, which protect the body from free radicals that mutate healthy cells into cancer cells.
- Another well-known benefit of bay leaves is its natural calming effect. Linalool is often associated with thyme and basil, but it is also present in bay leaves. It can help reduce levels of stress hormones in the body, especially when used in aromatherapy. Excess stress hormones can be harmful to your long-term health, so bay leaf can help you calm down and stay relaxed, even in your most anxious moments.
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Etymology of the word. The origin of the Russian word “spice” is trivial - from the word “pepper” - the first spice known in Russia ( feathered(peppered) – spicy – spice). By the way, the word gingerbread has the same origin - 7-8 types of spices are used in gingerbread dough.
Spices are various parts of plants added to food in small doses for various purposes, mainly to improve taste, and have a specific, more or less stable aroma and taste.
Student report. Annex 1 .“The History of Spices.”
Spices are food additives of exclusively plant origin. Various parts of plants can be used as spices: leaves, stems, inflorescences, roots, fruits and their parts - bark, skin.
According to the classification proposed by V.V. Pokhlebkin, spices are divided into two groups: classic or exotic spices And local spices.
Classic spices are used (at least in those regions where they do not grow) in dry form;
local Spices can be used both dry and fresh. There are no local spices in our region.
The difference between spices and seasonings is, in general, that spices are not used separately and are not actually a complete dish (although some, for example, fresh herbs or root vegetables can be consumed separately), while seasonings, to a certain extent, can be used separately , although not all.
Spices, unlike seasonings, only highlight the overall taste of the dish, introducing new nuances, while seasonings themselves are a component of the dish as a whole, creating its taste; spices are not consumed separately and are not actually a complete dish
Classic spices include:
1. Star anise, also known as star anise (fetus).They are infructescences, usually consisting of 8, and sometimes of 7, 9, 10 and 12 fruitlets, interconnected in the form of a multi-rayed star. Each fruit, or clove, has a dark boat shape Brown, hard, woody to the touch. When ground, star anise is a coarse-grained powder, sometimes yellow-brown, sometimes with a reddish-burgundy tint. The taste of star anise is slightly sweet and bitter.
Student report. Appendix 2.“Useful properties and uses of star anise.”
2. Vanilla(fetus). Natural vanilla- a very expensive product, so when cooking we use vanillin powder, which is obtained chemically.
Student report. Appendix 3.“Vanilla: origin, application”
3. Cloves. Dried, unopened flower buds (buds) Cloves have a pungent taste and a unique strong aroma. Moreover, the pungency and aroma are concentrated in different places of the bud. The most subtle aroma is given by the cap, and the burning part is located in the petiole. After fermentation, the petiole of the clove should become elastic and leave an oily trace of essential oil on the paper when pressed. Ground cloves relatively quickly lose their consumer qualities and are not very suitable for consumption.
Student report. Appendix 4.“Production, application”
Study of a natural sample: appearance, smell, color.
4. Ginger (root).
Ginger is one of the most famous spices in the world. Southeast Asia is considered the birthplace of ginger.
There are two types of ginger - white and black. Black ginger is called ginger that has not been subjected to any processing, while white ginger has had its outer, rough peel previously peeled off.
Of the entire plant, only the rhizome is used; it contains many essential oils, trace elements, and vitamins. That is why ginger is not only an aromatic spice loved by chefs all over the world, but also an extremely popular food additive. A lot of miraculous properties are attributed to him.
Currently, ginger is widely used in cooking. It improves the taste and aroma of dishes, increases their energy value and makes them extremely healthy.
Student report. Appendix 5.“Using Ginger.”
5. Cardamom(fetus). Cardamom fruits are three-chambered capsules; they are collected slightly unripe, dried in the sun, sometimes ground and used to flavor flour and confectionery products.
Student report. Appendix 6.“Production, properties, application.”
Study of a natural sample: appearance, smell, taste.
6. Turmeric (root). Tints dishes a pleasant soft yellow color. It is especially important in commercial curry mixtures, where a certain color must be maintained to characterize the seasoning.
7. Saffron. Dried stigmas of saffron sativum flowers are used as orange food coloring.
Study of a natural sample: appearance, smell, taste.
8. Bay leaf.
Laurel laurel is an evergreen shrub or tree with a densely leafy crown of the Laurel family or a pyramidal tree. The height of some species reaches 10–15 m.
Laurel was considered a sacred tree; the heads of victors were decorated with wreaths in Ancient Greece. For several thousand years, this tradition has been preserved in other countries, for example in England. From the word “laurel” comes the word “laureate” - “crowned with laurels”.
The laurel's homeland is the Mediterranean coast. The plant is grown in Turkey, Greece, Italy, France, Spain, Portugal, Albania, Yugoslavia, Crimea, and the Caucasus.
Laurel leaves are used in fresh and often dried form, as well as laurel fruits (seeds) and laurel powder, which is a concentrated extract of laurel essential oils.
Taste and aroma: Sickly sweet, tarry smell and bitter taste.
Application:
Bay leaves are indispensable for marinades, broths and jellied fish, sauces and soups, and boiled meat. It can be cooked together with the main product, but preferably not for very long. In the first courses, add the bay leaf 5 minutes before cooking, in the second - 10 minutes. And don't forget to take it out later. You can add bay powder to sauces when they have cooled to a warm state.
Bay leaves are added at the rate of 1 leaf per 1 liter of liquid.
Study of natural bay leaf samples: appearance, smell, taste. Studying the labeling on bay leaf packaging.
9. Nutmeg. The drupe-like fruit of the fragrant nutmeg. It has a hot spicy taste and a unique aroma. The main components of nutmeg are essential oil, protein and starch. Contains from 7 to 15% essential oil.
Nutmeg is used in cooking and the food industry, as well as to obtain essential oils used in medicine (mainly in Eastern countries), in perfumery, aromatherapy and tobacco production
Nutmeg has psychoactive properties.
Study of natural samples of whole and powdered nutmeg: appearance, smell, taste. Studying the labeling on the package of ground nutmeg.
10. Black pepper.
Obtained from the unripe fruits of the plant.
In order to clean them and prepare them for drying, the fruits are quickly scalded in hot water. Heat treatment destroys the cell wall of the pepper, accelerating the work of the enzymes responsible for “browning.”
The fruits are then dried in the sun or by machines for several days. During this time, the fruit shell dries out and darkens around the seed, forming a thin, wrinkled black layer. The fruits dried in this way are called black peppercorns.
Black pepper is used both whole peas and ground – as a separate seasoning, and in a variety of mixtures. Widely used in the food industry as a spicy-flavoring plant. How spice in the diet promotes digestion and improves appetite. Used for soups, gravies, sauces, vegetable salads, marinades, cooking all types of meat, fish, tomatoes, canned vegetables.
Pepper is called the king of spices.
Chemical composition.
Pepper contains resin (1–2%), fatty oil (6–12%), and a lot of starch. The hot substance in pepper is the alkaloid piperine (5–9%), and the smell is due to the presence of essential oil (0.9–2.5%).
Study of a natural sample: appearance, smell, taste.
11. White pepper represents mature seeds of black pepper, devoid of pericarp.
Study of a natural sample: appearance, smell, taste.
12. Allspice– dried unripe fruits of an evergreen tropical tree – Pimenta officinalis.
These fruits are berries: at first blue-green in color, after drying they become rough brown peas 2-3 times larger than black pepper, containing up to 4% essential oil.
Allspice has a spicy smell, hot taste and resembles a mixture of black pepper, cloves, nutmeg and cinnamon.
It goes on sale in the form of peas and ground. Whole peas are added to meat soups, marinades, sauces for meat (less often in fish dishes) and removed from the dish before consumption; it adds flavor to roasted meats, especially game. Allspice is slightly soluble in water.
In ground form, allspice is added only to confectionery dough (gingerbreads, cookies, muffins) as one of the components spicy mixtures.
Study of a natural sample: appearance, smell, taste.
13. Rosemary(bush leaves).
It has a strong, aromatic, sweetish and camphorous odor, reminiscent of pine, and a very pleasant and slightly pungent taste.
Use of rosemary in cooking.
In cooking, young rosemary leaves, collected from the upper third of the plant's branches and dried, are used as a spice.
Most often, rosemary is used in crushed form.
This aromatic spice goes great with different types meat: pork, lamb, rabbit, poultry. Rosemary has the ability to impart a gamey flavor to pet meat.
14. Coriander- cilantro seeds.
The name “coriander” comes from the Greek word “koris”, which means bug, as when unripe the plant emits a disgusting bug smell.
Coriander is used as a spice in cooking and to impart a pleasant aroma in perfumery, cosmetics, and soap making.
Student report. Appendix 7."Application".
Study of a natural sample: appearance, smell, taste.
15. Cumin (seeds).
Cumin fruits have a strong spicy aroma and a burning, bitter-spicy taste. Essential oil is used in the perfumery, cosmetics and alcoholic beverage industries, while fatty oil is used in technical production.
Cumin is used for preparing spicy and pickled herring, anchovy, sprat, pickling cucumbers and tomatoes, and sauerkraut. It is part of a spicy mixture for flavoring smoked sausages. The spice is added to curd masses and pickled cheeses of Transcaucasia.
In our country and abroad, caraway seeds are used in the baking industry. The persistence of the aroma of this plant allows it to be used in special spicy compositions.
The spice goes well with many foods, but more often it is used with pork and lamb, cabbage and potato dishes, and dairy products. Cumin is one of the few spices used to flavor homemade baked goods: pies, flatbreads, cheesecakes. It is added to the dough and to fillings made from meat, offal, potatoes, onions, and cottage cheese.
The amount of caraway seeds per serving depends on the composition of the products, cooking methods and national characteristics of the cuisine, but on average it is 0.1–0.25 g. The fruits are added 15–20 minutes before readiness.
Study of a natural sample: appearance, smell, taste.
16. Cinnamon (bark).
Dried tree bark is also called cinnamon.
Cinnamon spice is sometimes sold on sale in the form of pieces of bark rolled into a tube, and more often in ground form.
It is mainly used in cooking as a seasoning or aromatic additive. Used in the preparation of a number of desserts, chocolate, savory candies and liqueurs. Cinnamon is used in canning, especially in marinades.
Cinnamon has a high antioxidant effect.
Study of natural samples: ground and pieces of cinnamon. Study of markings.
17. Mustard.
Student report. Appendix 8."Application".
Storing spices.
Preserving spices in dry form is not particularly difficult: in dark glass jars with a ground stopper, store in a dark place. Spices can be frozen in the freezer, pre-cut and then slightly dried, in small individual portions. Some spices can be preserved with salt, but not all and not for long. Preserving a fresh bunch of herbs for a short time is done by placing this bunch in a short glass, into which a little water is poured - no more than 1/3 cup.
