Condiment - a supplement that improves the taste of food, its smell, and sometimes color. The word "seasoning" a lot of "relatives." Remember these words: "right", "rule", "right", "control", etc. They all have a common root - the "rights" - that is "correct, straight." Season - means to correct any dish and make it better than it was. In Russian cuisine has long been preparing many dishes do not think without spices and seasonings, but too much focus on them never recommended, because, says one old cookbook, "... in the moderate use of multiply onyya urge to eat, add the food taste and promote digestion. At the same time, the use of add too much the same harmful, how useful is moderate. When the food laid a lot of them, they gorchat, Checotah, encouraged to eat more than required by nature, and slow digestion, dry, heat derived from: produce disturbance, lasting for more several hours after dinner, and drink nudyat more than ought to digestion ... ".
As a spice used salt, vinegar, food acids, sometimes sugar, horseradish, pepper, spices and various sauces. The oldest condiment - povarennaya salt. The word "salt" is very close to the sound of many languages. A cookbook she called because some of its species are in the process of cooking or boiling salt solutions - brines. Initially, it concerned the so-called evaporated salt. Subsequently, the definition associated with the production technology evaporated salt, passed to other types - rock, sediment. And all salt intended for use in food, became known as sodium chloride. Vinegar - one of the oldest spices after salt.
There is reason to believe that in ancient times, the vinegar was the only acid that people have eaten. The word "vinegar" is borrowed from the Greek language. So called everything the taste was sour. In the old days vinegar was used for the preparation of a particularly refined beverages. The Roman historian Pliny tells us that the Egyptian queen Cleopatra prepared a special drink by dissolving in ukcyce pearls. Despite his age, as measured by thousands of years, vinegar today is experiencing a second youth. Its now produce not only biochemical way - the oxidation of alcohol liquids, but also by the destructive distillation wood, and is especially interesting fusion of petroleum gas. Mustard - the so-called plant of the cabbage family and flavoring - a product of seed processing plants at this otpressovke it into butter. The remaining cake ground to powder. The bitter taste of this spice and sharpness due to the presence in the seeds of plants of special substances - glucoside, which in conjunction with warm water and decomposes to form allyl mustard oil. The more of this oil, the greater the mustard. This spice was widely used by the ancient Greeks and Romans. Pope John XXII tucked it firmly all the dishes. He even set up at the court of the post of a mustard plaster. Great lovers Mustard is spicy food lovers - the French and Hungarians. In the "Gourmet's Almanac" by Alexandre Dumas she devoted an entire monograph. There are four methods of preparation of condiments: Russian, French, English and Nenets. The most acute and burning is Russian mustard, the weakest - the French.