Records with a label «medical nature of spicy plants»
In olden time spoke: «From food without spices advantage, pleasure».
On kitchen of our great-grandmothers aromas not only fennel, garlic and parsley, and and grown up on kitchen gardens a coriander, pasternak, a balm, a basil and many other fragrant plants smelt sweet.
From exotic spices it was widely applied not only black pepper, a bay leaf and a dried peel, and also ginger, a carnation, a saffron, vanilla, a nutmeg.
All of them of a phytogenesis, have started to use them in food earlier salt.
In China, India, Egypt knew about them 5000 years ago. The mention of the Chinese cinnamon meets for 2700 B.C. Slaborazvitoe navigation, monopoly of the separate countries for trade in spices inflated the price for them to level of the price of gold. Quite often there were even wars for the right to own the earths where spices were grown up. In XII century for nutmeg pound two cows could offer.
