Krydderi

(Omdirigeret fra Krydderier)

Et krydderi er en pulveriseret eller tørret plante eller plantedel, der tilsættes maden for at fremhæve en bestemt smag eller for at tilføre den en anden smag. Alternativt kan friske krydderurter anvendes. Mange krydderier har den positive bieffekt, at de er bakteriedræbende.[1][2] En del af dem er også fordøjelsesforbedrende.[3][4]

Krydderier.

Før i tiden, da transport var yderst besværlig, var krydderier en stor luksus. Mange krydderier blev transporteret på kamelryg ad Silkevejen fra Orienten til Europa.

I bl.a. Europa, Ægypten, Mesopotamien, Indien, Kina er der i årtusinder blevet anvendt krydderier.[5]

ReferencerRediger

  1. ^ Cornell University. (1998, March 5). Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot. ScienceDaily Citat: "...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)...Top 30 Spices with Antimicrobial Properties..."
  2. ^ August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 Citat: "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. "In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory," Fung said. "We found that several spices are good at killing this strain of E. coli."..."
  3. ^ RMIT University. (2016, September 26). The spice of life: Cinnamon cools your stomach. ScienceDaily Citat: "...And the spice may also contribute to a general improvement in overall health..."
  4. ^ Penn State. (2011, August 11). Antioxidant spices, like turmeric and cinnamon, reduce negative effects of high-fat meal. ScienceDaily Citat: "..."In the spiced meal, we used rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika," said Ann Skulas-Ray, postdoctoral fellow. "We selected these spices because they had potent antioxidant activity previously under controlled conditions in the lab." When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 percent and insulin response decreased by about 20 percent..."
  5. ^ mccormickscienceinstitute.com: History of Spices Citat: "...Historically, culinary spices and herbs have been used as food preservatives and for their health-enhancing properties. Papyri from Ancient Egypt in 1555 BC classified coriander, fennel, juniper, cumin, garlic and thyme as health promoting spices (3)...According to ancient myths, Shen Nung likely wrote “Pen Ts’ao Ching” or “The Classic Herbal” around 2700 BC...Sumerian clay tablets of medical literature dating from the 3rd millennium BC mention various odoriferous plants, including thyme (5-7) A scroll of cuneiform writing, established by King Ashurbanipal of Assyria (668-633 BC), records a long list of aromatic plants, such as thyme, sesame, cardamom, turmeric, saffron, poppy, garlic, cumin, anise, coriander, silphium, dill, and myrrh. The Ancient Assyrians also used sesame as a vegetable oil...Spices and herbs (e.g., black pepper, cinnamon, turmeric, cardamom) have been used by Indians for thousands of years for both culinary and health purposes...Ancient Greeks imported Eastern spices (pepper, cassia, cinnamon, and ginger) to the Mediterranean area; they also consumed many herbs produced in neighboring countries...In the Early part of the middle ages (before the Crusades), Asian Spices in Europe were costly and mainly used by the wealthy. A pound of saffron cost the same as a horse; a pound of ginger, as much as a sheep; 2 pounds of mace as much as a cow. A German price table of 1393 lists a pound of nutmeg as worth 7 fat oxen...With the coming of the Crusades (1096), international exchange of goods became common. Gradually, Asian spices (pepper, nutmeg, cloves, and cardamom) became less expensive and more widely available. Spices were used to camouflage bad flavors and odors, and for their health benefits. Spiced wines were also popular...."

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