Aromatic herbs and spices are any plant substances with pleasant odors, used in cooking to provide taste and aroma to food. In order to awaken your desires, the aromatic plants are dill, anise, star anise, basil, chervil, chives, lemongrass, caraway, coriander, cumin, tarragon, juniper, laurel, marjoram, lemon balm, mint, mustard, oregano, parsley, rosemary, savory, sage, wild thyme. Coming from all corners of the planet, acclimatized and cultivated for the most part in Europe, they are used fresh or dried or in seeds.

Many of them were used as medicines, some are still used in phytotherapy. Many vegetables are also used as aromatics, garlic, shallot, onion for the most common, but carrot, fennel, leek and tomato are also used for the same purpose. Spices, parts of aromatic plants with strong flavors, are often mixed and used to season food. Of exotic origin and coming from distant lands such as Asia and the East, spices have the ability to stimulate our imagination and make us travel. Imported since the great explorations of the world in the Middle Ages, spices were very fashionable and all dishes contained them. They were used for their gustatory, antiseptic and therapeutic properties.

Many of them were used as health remedies before being used in cooking. Unlike the Orientals, we Europeans are only very small consumers of spices.

Currently there is a renewed interest in these substances, both from a culinary and therapeutic point of view. Thus, in recent years, it has become much easier to find them, sold in bulk or in bottles, in seeds, sticks or powder. They are easily found in small delicatessens but also in markets and supermarkets. It is best to buy them in small quantities and to store them well away from light and humidity, in a tightly closed bottle, as they stale quickly and easily.

Traditionally, spices are classified into two categories according to their flavor. On the one hand, there are mild spices such as star anise, cardamom, cinnamon, turmeric, cloves, nutmeg, saffron and vanilla; on the other hand, there are hot spices such as cumin, ginger, paprika, pepper and chili. Peppers and chillies alone form a very large family, comprising dozens of different types, varying in their degree of intensity. Today, chili seems to be the most cultivated and consumed spice in the world.

Each spice has a real action or power of its own. Some of them have a long-standing reputation without any scientific evidence to back it up. Almost all of them have antiseptic virtues that have long been recognized and exploited in marinades and in "classic" preparations. Cinnamon or cloves, ingredients of mulled wine or other remedies, are recommended in case of cold or flu, dental infections or to stimulate the liver. Digestive virtues are attributed to cumin or caraway whose role is to stimulate the motility and secretions of the digestive tract. This is why they are very often present in traditional cuisines such as Alsatian or Indian to ease the digestion.

Some traditions grant pepper, paprika, chilli or ginger aphrodisiac virtues although no scientific study confirms this information. However, it has been observed that when such spices are ingested, the small blood vessels dilate, causing a sensation of heat. We can therefore assume that the pelvic regions, where the sexual organs are located, also benefit from this dilation and stimulation. In recent years, there has been a renewed interest in the healing properties of various spices. Thus, many researchers have worked to identify the antioxidant, anti-inflammatory or anti-tumor powers. For the ladies who are concerned about their figure as the weather approaches, you should know that herbs, condiments and spices contain no or very few calories and are therefore very useful for making a few culinary variations when you want to reduce the amount of fat. In order to brighten up your gustatory moments, don't hesitate to spice up and flavour your dishes. Discover new olfactory and culinary regions, your body will feel better thanks to this new nutritional dynamic.

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