Spices

Spices are parts of aromatic plants which generally obtained from the tropics, including seeds, flowers, goes away, bark or roots. They are often in whole or ground shape, & used for imparting flavour aroma & piquancy for seasoning foods. Some spices such as Pepper, lemon grass, cloves, ginger, nutmeg, mace & others were used in huge absolute in the kitchens for flavouring & preserving meal. hundreds of herbaceous plants & spices were used for making drugs, medicines & cosmetics. They helped to preserved meal, to make it deigestible, & at the same time provided the basis of their medicines. Spices not only flavour & improve the taste of the meal, but supply us with many nutritional prophylactic substances.Spiced have long been concerned in Thai cookery. A amounts of species are as well being consumed within the country for flavouring foods & as well needed in medication, pharmaceutical, perfumery, cosmetics & other industries. The plants are planted both ornamental & agriculture. Spices played an substantial role both in the religions & Thai preparing since Sukhothai period. Till Ayutthayas territory (1350-1767), spices came from Republic of Republic of India as dried materials which were used for religious purposes such as Kritsana (Aquilaria agallocha Roxb.), Kamyan (Styrax spp.) by preparing just sticks, for food by using dried goes distant & mature seeds of Krawan (Amomum testaceum Ridl.), Krawan pa (A. uliginosum Koen.) & Krawan thet (A. cardamomum Moton.). They were pounded & blended together to brownish powder & used for medication, perfume & seasoning meal. The seeds of Krawan (Cardamon) & Camphor(Cinnamonum zeylanicum Nees) were used as aromatic plants. By the finalizes of Ayutthaya period, Thai food were cooked by adding more spices which came from Nipponese and. Malaysian, e.g. the rhizome of Khamin Daeng (Curcuma longa L.)gave the yellow colour for he soup, the powder used to maker desserts, the mixture with Indian spices used for curry. In Rattanakosin period, spices were used more for instance Yi ra ((Cuminum tenuiflorum L.) Maeng lak (Ocimum americanum L.), var. pilosum (Willd.)Pation) Sims., saranae (Mentha cordifolia Opiz ex Fresem), Ta khrai (Cymbopogon citrates Stapf.) Prik Thai (Piper nigrurn L.), Prik (Capiscum annuum L.), Kar thiam (Allium sativum L.),Ma nao (Citrus aurantifolia(Christm) Swingle ) Ma khuea thet (Cyphomandra betacea Cav.) etc. others. Today spices are an liveed with department of Thai dialy lives of cookery. Spices are used as a whole or grounded as powder to be the mixture in sources, curry paste etc. they are used from preparing to medication.