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Due parole sulle spezie

Pubblicato da Francesca in Di tutto un po · 24/11/2012 18.02.32
Tags: speziemaroccocannellacoriandolocuminopapricazenzerozafferano

C’è un ragazzo che già da qualche anno viene a trovarci in ufficio per vendere calzini e fazzoletti. Viene dal Marocco, dove ha lasciato la famiglia.



Ogni tanto torna a trovarli e come sempre è passato a salutarci prima del suo ultimo viaggio. Questa volta ho approfittato di lui e gli ho chiesto se poteva portarmi un po’ di spezie “originali”.

Quando è tornato, ancora prima che bussasse alla porta, ho sentito un profumo di cannella e zenzero che aleggiava nell’aria… ha portato un sacco dell’esselunga pieno pieno di spezie!!!!

Siiiiiiii……. Spezie VERE, non quei troiai che si trovano qui. Quel tipo di spezie che te ne basta un cucchiaino per insaporire una padellata di roba. Non potete capire la mia felicità, saltavo come un capretto!



Questa bellissima sorpresa mi ha dato l’idea di scrivere questo articolo.

Forse non tutti sanno che le spezie, oltre ad un ottimo alleato in cucina, sono anche un toccasana per la nostra salute. Ognuna di loro ha proprietà diverse, spesso anche più di una. E indovinate un po’?? ora ve le dico tutte! Copiando spudoratamente da wikipedia!

CANNELLA



La cannella, o cinnamomo, è un albero sempreverde originario dello Sri Lanka dal quale si ricava l'omonima spezia diffusa in Europa quanto in Asia. Vanta una storia millenaria, infatti era già citata nella Bibbia, usata dagli antichi Egizi per le imbalsamazioni e citata anche nel mondo greco e latino.
Ha un aroma secco e pungente, che ricorda quello dei chiodi di garofano con una nota pepata.



A differenza di altre droghe da cucina, la spezia non si ricava dal seme o dal frutto, bensì dal fusto e dai ramoscelli che, un volta liberati del sughero esterno e trattati, assumono il classico aspetto di una piccola pergamena color nocciola. La cannella può essere venduta in questa forma e sbriciolata al momento dell'uso, oppure essere venduta in polvere.
È usata in molti modi differenti da secoli. La tradizione occidentale la preferisce impiegata nei dolci di frutta, specie di mele, nella lavorazione del cioccolato, di caramelle e praline, come aroma in creme, nella panna montata, nella meringa, nei gelati e in numerosi liquori. La tradizione orientale e creola la usa anche nel salato, in accompagnamento di carni affumicate e non. Entrambe l'amano come aromatizzante del tè.
I bastoncini di Cannella conservano il loro aroma se riposti in barattoli di vetro ben chiusi e lontani da fonti di calore e dalla luce. Anche la polvere di cannella si conserva allo stesso modo, sebbene perda molto delle sue caratteristiche e del suo aroma.

Questa spezia ha un potere antiossidante (ORAC) tra i più elevati in assoluto, circa 62 volte più potente di una mela, che notoriamente viene considerata un ottimo antiossidante. Contiene tannini, aldeide cinnamica nell'olio essenziale, eugenolo (oltre 50 composti aromatici e terpenici) e canfora. Usata tradizionalmente contro le infreddature e come antibatterico e antispastico, le viene oggi riconosciuta scientificamente la capacità di abbassare il colesterolo e i trigliceridi nel sangue, contribuendo a alleviare i disturbi dell'ipertensione; inoltre esercita una funzione antisettica sui disturbi dell'apparato respiratorio. La medicina Ayurvedica e quella cinese la usano per i problemi mestruali, nel trattamento delle febbri, in alcuni disturbi intestinali e per i problemi legati al freddo in quanto ha un effetto riscaldante sul corpo.  

CORIANDOLO

Il coriandolo, prezzemolo cinese, conosciuto anche con il nome spagnolo cilantro, è una pianta erbacea annuale. Appartiene alla stessa famiglia del cumino, dell'aneto, del finocchio e naturalmente del prezzemolo. I fiori sono bianchi riuniti in infiorescenze ad ombrello. I frutti sono diacheni aromatici.



Nelle civiltà mediterranee trovò impiego fin nell'antichità come pianta aromatica e medicinale; in alcune tombe egizie viene raffigurato come offerta rituale. Era utilizzata inoltre dai Micenei e dai Romani: secondo Plinio mettendo alcuni semi di coriandolo sotto il cuscino al levar del sole si poteva far sparire il mal di testa e prevenire la febbre.
Si usano soprattutto i frutti che nascono in giugno/luglio. La raccolta delle ombrelle, recise insieme al loro gambo, deve avvenire al mattino presto quando il coriandolo è ancora umido di rugiada. Vanno quindi essiccate subito altrimenti col tempo perdono molte proprietà. I semi si dovrebbero conservare interi poiché la polvere di coriandolo perde aroma molto facilmente.



Benché originaria dei paesi del Mar Mediterraneo, le foglie fresche ed i semi essiccati sono utilizzati prevalentemente nella cucina indiana e latino americana.

Numerosissimi sono gli impieghi culinari del coriandolo. Entra nella preparazione di alcuni salumi, insaporisce carne, pesce e verdure, ma profuma anche biscotti, confetti e il pampepato; i semi vengono utilizzati come spezia. Questi sono meno piccanti delle foglie, sono dolci con un lieve sapore di limone. Macinati, i semi di coriandolo costituiscono uno degli ingredienti del curry e del garam masala. Le foglie, in Oriente, sono utilizzate al posto del prezzemolo. A Tenerife si usa nel Mojo Verde (salsa). In passato, in Italia, lo si trovava nella Mortadella. Nella città di Monte San Biagio e in alcuni paesi sulla costa Ionica della Basilicata il seme di coriandolo viene usato per condire l'impasto della salsiccia. Le radici vengono utilizzate in particolare nella cucina tailandese per preparare un condimento di base insieme a aglio e pepe. Il coriandolo può essere usato anche come infuso contro i dolori di stomaco, è consigliato per problemi di aerofagia e le emicranie, aiuta la digestione e ha una funzione antidiarroica.
In Sri Lanka le popolazioni tamil utilizzano i frutti per la preparazione di un decotto che, dolcificato con il miele, si assume per alleviare la tosse.



CUMINO


Il Cumino o "comino", anche noto come Cumino romano, è una pianta erbacea originaria del bacino del Mediterraneo, ora diffusa anche nel continente Americano.
È una pianta erbacea annuale con un fusto sottile e ramificato alto 20-30 cm. Le foglie sono lunghe 5-10 cm, disposte a pettine. I fiori sono piccoli, bianchi o rosa, e disposti a ombrella. Il frutto è un achenio laterale ovoidale-fusiforme, lungo di 4-5 mm, contenente un singolo seme.




I semi del cumino sono simili a quelli del finocchio e dell'anice, ma sono più piccoli e di colore scuro.

La spezia è originaria della Siria, dove il cumino cresce in terreni caldi e aridi. I semi di cumino sono stati rinvenuti in alcuni antichi siti archeologici siriani. La conoscenza del cumino, probabilmente, attraversò Turchia e Grecia, ancora prima della dominazione araba in Spagna nel quindicesimo secolo.



Il cumino è stato usato fin dall'antichità. I semi, ritrovati nel sito siriano di Tell ed-Der, sono stati fatti risalire al secondo millennio a.C.

Originariamente coltivato nell'Iran e nelle regioni mediterranee, il cumino è menzionato nella Bibbia, sia nell'Antico Testamento che nel Nuovo Testamento. Era conosciuto anche nell'antica Grecia e nell'antica Roma. I greci tenevano il cumino a tavola, in un suo contenitore (più o meno come si usa con il pepe oggi), e questa usanza è mantenuta a oggi in Marocco.

Questa spezia è considerata d'aiuto nella cura del raffreddore, se aggiunto al latte caldo. Nell'Asia del sud, il tè di cumino (semi essiccati e bolliti nell'acqua), è usato per distinguere il gonfiore di stomaco dovuto ai gas, da una vera gravidanza. Nello Sri Lanka, tostare i semi e quindi bollirli nell'acqua produce un tè che è usato per calmare gravi problemi di stomaco.

Il cumino in polvere ha un caratteristico sapore amaro e un odore forte e dolciastro grazie all'alto contenuto in oli. Si associa prevalentemente alla cucina indiana, può essere presente nel curry e con altre cucine esotiche (nordafricana, messicana) sebbene l'uso sia molto esteso in Spagna, specialmente nella cucina del sud-est della penisola iberica e nei territori germanofoni.
I semi di cumino sono usati come spezia per il loro aroma particolare, specialmente nella cucina nordafricana, del medio oriente, nella cucina dello Xinjiang, in quella indiana, cubana e nella cucina messicana del nord.



In erboristeria, il cumino è classificato come stimolante, carminativo, e antimicrobico.
I semi di cumino sono una buona fonte di ferro. Il ferro è un componente dell'emoglobina, che trasporta l'ossigeno dai polmoni a tutte le cellule del corpo, ed è anche parte dell'enzima chiave per la produzione dell'energia e per il metabolismo. In più, il ferro è fondamentale per mantenere il sistema immunitario in efficienza. Il ferro è particolarmente importante per le donne nel periodo mestruale, in quanto perdono ferro ogni mese durante il ciclo. Infine, i bambini nell'età della crescita, e gli adolescenti, hanno un bisogno di ferro superiore alla media, come pure le donne incinte o che allattano.
I semi di cumino sono tradizionalmente considerati benefici per il sistema digestivo, e la ricerca scientifica sta cominciando a riscoprire l'antica reputazione del cumino in tal senso. Tali ricerche hanno mostrato che il cumino può stimolare la secrezione degli enzimi pancreatici, che sono necessari per una corretta digestione e assimilazione dei nutrienti.
I semi di cumino potrebbero (ripeto … potrebbero) avere anche proprietà anti-cancerogene. In uno studio, il cumino mostrava di proteggere gli animali di laboratorio dallo sviluppo di forme tumorali dello stomaco e del fegato. Questo effetto protettivo potrebbe essere dovuto alle potenti capacità del cumino nella purificazione dai radicali liberi, come pure alla capacità mostrata nella stimolazione degli enzimi che detossificano il fegato. Inoltre, considerando l'importanza della purificazione dai radicali liberi e della detossificazione per il mantenimento della salute generale, il contributo del cumino alla salute potrebbe andare persino oltre.

PAPRICA

La paprica è una delle spezie comunemente usate nella preparazione dei cibi. Si ottiene dal peperone fatto seccare, liberato dalla parte interna bianca e macinato. Il peperone, che appartiene alla famiglia delle Solanaceae, fu introdotto in Europa dagli ungheresi, che lo importarono dai Turchi, che a loro volta lo avevano preso in India (sebbene l'origine della pianta sia americana).

Una leggenda dice che una giovane contadina ungherese che era stata costretta con la forza a vivere nell'harem di un pascià turco a Buda, avesse spiato a lungo i giardini del palazzo mentre coltivavano i peperoni e che, una volta liberata, avesse insegnato ai contadini del suo villaggio a coltivare la paprica.



In Ungheria il momento del raccolto viene vissuto come un rito gioioso. L'8 settembre le donne, vestite con costumi sgargianti, raccolgono i peperoni nei campi e dopo averli infilzati con ago e filo fanno delle lunghe ghirlande che appendono a speciali sostegni di legno o ai muri delle case.

Nella cucina ungherese viene usata in moltissime preparazioni ed all'estero è conosciuta soprattutto per l'abbondante uso che se ne fa nella preparazione del gulasch. È anche presente in alcune cucine balcaniche, in particolare in alcune zone dell'Ex-Jugoslavia, dove è un ingrediente per preparare i ćevapčići.

La paprica ha un gusto delicato, un poco amaro, lievemente piccante e abbastanza aromatico. Il suo lato piccante è molto dolce e grazie a questo si esaltano le pietanze con un tocco aromatico e speziato che "neutralizza" il sapore piccante del peperoncino. La paprica può essere dolce, o piccante, quando viene macinata anche la placenta del peperoncino, ossia la parte interna al quale sono attaccati i semi (che erroneamente vengono ritenuti la parte più piccante). Viene comunemente utilizzata con la carne, i formaggi, la panna, il pomodoro, la cipolla e viene talvolta unita in altri mix di spezie.



La paprika che sia piccante o no, è ricca di vitamine appartenenti al gruppo B, come la Vitamina C, la vitamina E, quella K e folati, inoltre è ricca di minerali, come il calcio, potassio, manganese, ferro, fosforo, selenio, magnesio e sodio. Inoltre questa ha grandi proprietà antisettiche e proprietà toniche, infatti il suo consumo ha effetti stimolanti sull’apparato digerente e aiuta il sistema circolatorio.


ZAFFERANO



Lo zafferano è una pianta della famiglia delle Iridaceae, coltivata in Asia minore e in molti paesi del bacino del Mediterraneo. In Italia le colture più estese si trovano nelle Marche, in Abruzzo e in Sardegna; altre zone di coltivazione degne di nota si trovano in Umbria e in Toscana. La spezia si ricava dallo stimma ed è utilizzata in cucina e in alcuni preparati medicinali.



La spezia prodotta dal Crocus sativus contiene circa 150 sostanze aromatiche volatili. Inoltre lo zafferano è uno degli alimenti più ricchi di carotenoidi, contiene infatti sostanze come: la Zeaxantina, il Licopene e molti alfa-beta caroteni.
Contiene anche le vitamine A, B1 e B2.



Un tempo allo zafferano venivano attribuite proprietà antispastiche, antidolorifiche e sedative. Oggigiorno, tuttavia, sono stati trovati composti abortivi e l'uso di 20 g. al dì di zafferano può anche risultare mortale per cui tutte le precedenti indicazioni terapeutiche sono decadute.
L'uso dello zafferano può provocare anche effetti collaterali quali: vertigini, torpore e manifestazioni emorragiche da riduzione del numero delle piastrine (trombocitopenia) e da ipoprotrombinemia (diminuzione della protrombina).
Non tutte le spezie fanno bene quindi!

Lo zafferano, attualmente, viene utilizzato solamente dall'industria alimentare ed in gastronomia come spezia o come colorante, anche se è ricco di carotenoidi che riducono i danni cellulari provocati dai radicali liberi. Uno dei suoi utilizzi più tipici nella cucina italiana è nel risotto alla milanese o "risotto giallo", così noto appunto per la colorazione che lo zafferano dà alla ricetta.

ZENZERO

Lo zenzero è una pianta erbacea delle Zingiberaceae (la stessa famiglia del Cardamomo) originaria dell'Estremo Oriente e largamente coltivata in tutta la fascia tropicale e subtropicale.

Il rizoma (la radice) contiene i principi attivi della pianta: olio essenziale (composto in prevalenza da zingiberene), gingeroli e shogaoli (principi responsabili del sapore pungente), resine e mucillagini, e presenta in modo più pronunciato il sapore e l'aroma tipico che lo vedono ampiamente utilizzato come spezia, specie in forma essiccata e polverizzata, o fresco in fette sottili. Gli stessi sono in misura minore contenuti anche nel legno di zenzero, utilizzato ad esempio per spiedini, soprattutto di pesce. Nella cucina giapponese lo zenzero è normalmente servito in forma caramellata con il sashimi. Nelle varie cucine indocinesi è spesso utilizzato anche nella preparazione di zuppe e piatti con salse. Il rizoma fresco, con l'ebollizione, consente la coagulazione del latte come altre sostanze di origine animale o vegetali (caglio) ed è largamente impiegato anche nella preparazione di tisane. Infine, entra nella prepararazione della bevanda analcolica nota come ginger ale ed in una variante del cioccolato modicano.  

Ha proprietà stimolanti la digestione (stomachico) e per la circolazione periferica, antinfiammatorie ed antiossidanti, e si ritiene tradizionalmente contribuisca alla conservazione ed all'esaltazione dei sapori delle pietanze cui è solitamente associato. Lo zenzero possiede inoltre una evidente azione antinausea, antiemetica (contro il vomito), antipiretica e antiinfiammatoria.



La forma medicinale dello zenzero è stata chiamata storicamente "Zenzero della Giamaica"; è stato classificato come uno stimolante e carminativo, e usato frequentemente per dispepsia e coliche. Era spesso utilizzato anche per dissimulare il gusto di altri medicinali. Lo zenzero è sulla lista delle sostanze "genericamente considerate salubri" della FDA Statunitense, anche se ha delle controindicazioni se utilizzata insieme ad alcuni medicinali. Lo zenzero è sconsigliato per le persone che soffrono di calcoli biliari perché il vegetale stimola il rilascio di bile dalla cistifellea.  
Lo zenzero può anche diminuire il dolore causato dall'artrite alle articolazioni, anche se gli studi sull'argomento sono incoerenti; inoltre può avere proprietà anticoagulanti, e abbassare il colesterolo, il che può renderlo utile per il trattamento di cardiopatie.
Lo zenzero, in numerosi studi, si è dimostrato efficace per il trattamento della nausea causata dal mal di mare, dalla gravidanza, e dalla chemioterapia.

Ci sono una gran varietà di usi per lo zenzero, nella medicina popolare. Il tè di zenzero è un rimedio per il raffreddore. Tre o quattro foglie di basilico sacro, insieme ad un pezzetto di zenzero a stomaco vuoto, sono una cura efficace per congestione, tosse e raffreddore. Il Ginger ale e la birra di zenzero sono stati raccomandati come "calmanti per lo stomaco" per generazioni, nelle nazioni dove tali bevande vengono prodotte, e l'acqua di zenzero era comunemente usata per evitare i crampi da calura, negli Stati Uniti. Lo zenzero è stato inoltre storicamente usato per trattare le infiammazioni, come confermato da diversi studi scientifici, anche se un caso specifico di artrite mostrò che lo zenzero non era meglio di un placebo .



Ognuno lo usa a modo suo:

Nella cultura occidentale, la polvere di radice di zenzero essiccata viene messa in capsule e venduta in farmacia per uso medicinale.
In Birmania, vengono fatti bollire insieme lo zenzero e un dolcificante locale ricavato dal succo dell'albero di palma (Htan nyat), e vengono usati per prevenire l'influenza.
in Cina, una bevanda o bibita ricavata da zenzero affettato e cotto in acqua dolcificata, viene usata come medicina popolare per il raffreddore.
Nel Congo, lo zenzero viene schiacciato e mescolato con la linfa dell'albero del mango per fare il Tangawisi, che è considerato una panacea universale.
In India, lo zenzero in pasta è applicato sulle tempie per dare sollievo dal mal di testa, ed è ingerito da chi soffre di comune raffreddore. La gente, inoltre, usa lo zenzero in aggiunta al tè, per la cucina, ecc.
In Indonesia, un tipo di zenzero conosciuto come Jahe è usato come preparazione vegetale per ridurre la stanchezza, diminuire "l'aria" nel sangue, prevenire e curare i reumatismi, e controllare le cattive abitudini alimentari.
Nelle Filippine viene preparata, per colazione, una tradizionale bevanda salutare chiamata "salabat", facendo bollire pezzetti di zenzero e aggiungendo zucchero; è considerata una buona cura per le infiammazioni della gola.
Negli Stati Uniti, lo zenzero è usato per prevenire il mal di mare e la nausea da gravidanza. ed è venduto come integratore alimentare senza particolari prescrizioni.

Ci sono però anche dei lati negativi: le reazioni allergiche allo zenzero in generale producono eruzioni, e, nonostante sia generalmente riconosciuto come salutare, lo zenzero può causare mal di stomaco, gonfiore, produzione di gas, specialmente se assunto sotto forma di polvere. Lo zenzero fresco, se non ben masticato, può causare blocco intestinale, e gli individui che hanno manifestato ulcere, infiammazioni all'intestino, o blocchi intestinali, potrebbero reagire malamente a quantità considerevoli di zenzero fresco. Può anche agire negativamente su individui soggetti a calcolosi biliari. Ci sono anche indicazioni che lo zenzero possa influenzare la pressione del sangue, la coagulazione, e il ritmo cardiaco.


Bene, ora che sapete tutto, o quasi, sulle spezie che mi ha portato il mio amico, non vi rimane che sperimentarle in cucina!

Su internet trovate milioni di ricette diverse, io vi do un consiglio: usate il naso! Uno dei vostri alleati in cucina!







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