Comenius project - MCIMC. Presentation on spicies came from colonies

1. Colonial spices

2. Spice
 A spice is a dried seed, fruit, root, bark, or
vegetative substance used in nutritionally
insignificant quantities as a food additive for flavor,
color, or as a preservative that kills harmful
bacteria or prevents their growth. It may be used to
flavour a dish or to hide other flavours. In the
kitchen, spices are distinguished from herbs, which
are leafy, green plant parts used for flavoring or as
garnish.

3. Advieh

4.  Advieh is a spice mixture used in Persian cuisine.
It is used in rice dishes, as well as in chicken and
bean dishes. Although its specific composition
varies from the Persian Gulf to the Caspian Sea,
common ingredients include cardamom, cloves,
cinnamon, rose petals or rose buds, cumin, and
ginger. It may also include ground golpar, saffron,
nutmeg, black pepper, mace, coriander, or
sesame.

5. Baharat

6.  Baharats a spice mixture or blend used in Arab
cuisine, especially in the Mashriq area, as well as
in Turkish and Iranian cuisine. Baharat is the
Arabic word for 'spices'. The mixture of finely
ground spices is often used to season lamb, fish,
chicken, beef, and soups and may be used as a
condiment.

7. Berbere

8.  Berbere is a spice mixture whose ingredients
usually include chile peppers, garlic, ginger, dried
basil, korarima, rue, white and black pepper, and
fenugreek. It is a key ingredient in the cuisines of
Ethiopia and Eritrea.

9. Chaat masala

10.  Chaat masala is spice mix, used in Indian and
Pakistani Cuisine. It typically consists of dried
mango powder, cumin, coriander, dried ginger,
salt, black pepper and chili powder. The
ingredients are combined and served on a small
metal plate, polystyrene plate or a banana leaf,
dried and formed into a bowl, at chaat carts
especially in Northern India, Pakistan and even
Southern India.

11. Chili powder

12.  Chili powder is the ground, dried fruit of
one or more varieties of chili pepper,
sometimes with the addition of other
spices. It is used as a spice to add
piquance and flavor to dishes. In
American English the name is usually
spelled "chili", or "chile".

13. Jerk spice

14.  Jerk is a style of cooking native to Jamaica in
which meat is dry-rubbed or wet marinated with a
very hot spice mixture called Jamaican jerk spice.
Jerk seasoning is traditionally applied to pork and
chicken. Modern recipes also apply jerk spice
mixes to fish, shrimp, shellfish, beef, sausage, and
tofu. Ingredients include cloves, cinnamon,
scallions, nutmeg, thyme, garlic, and salt.

15. By: Orhan and Kostantin VIв