Dried herbs - it flavors that add to food to impart a corresponding smell, taste, color, which contributes to the perception and assimilation of food.
      Dried herbs especially widely used in national dishes republics of Russia, Central Asia, the Caucasus, Ukraine and Moldova.
      Acting on the gastric mucosa and intestines, dried herbs promote secretion of digestive juices. Specific substances that have an aphrodisiac effect, are essential oils, glycosides, alkaloids, acids, flavonoids, tannins, pigments, minerals and other substances.

Dried herbs used for different purposes:
- Emphasize specific properties of the product,
- To give the finished product a corresponding flavor. 6- Mask undesirable odor in the product or a platter,
- Change the appearance, smell, color, taste products
- To strengthen the safety of products.
- Contribute to a better perception of the food and thus improve its nutritional value. 
      A number of dried herbs (such as parsley, dill, basil, cilantro, celery) not only improves the appearance and taste of the dishes, but vitaminizes them.
Irreplaceable dried herbs for cooking marinades, pickles, sauerkraut, fruit compotes, syrups, tinctures, kvass.

A good environment for them to serve a variety of sauces on the butter, oil, vinegar, sweet and syrups.
       Dried herbs suitably be added to those products which have a weak taste and flavor for example, a dish of beets. Must skillfully combine dried herbs together and table salt. Sometimes one kind of dried herbs is not enough to drown out unwanted flavor or improve the taste of the dish, then compiled "bouquet" or a mixture of personal time greenery. This gives you the opportunity to diversify the flavor get different shades of color and taste of the food. For example, you can get dozens of varieties of the same vegetable dish by adding to the various mixtures.
"align": "right" Use dried herbs in small amounts, usually finely divided, so as not to spoil the appearance of the dish. The smaller they are fragmented, the more effective work. Many dried greens should enter into dishes and culinary products for 5-10 min. to their preparation. In pastry, confectionery and bakery products, they are added when kneading dough.
       The most frequently used dried herbs include basil, cilantro, mint, dill, parsley,celery, lettuce, sage.



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