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    Las especias: sabores que definen la gastronomía
    (Hospitalidad ESDAI, 2004)
    Scholz Ramírez, Christl
    ;
    Campus Ciudad de México
    It cannot be denied that without spices, cooking would be more an obligation than a pleasure, however thanks to these spices a great variety of dishes can be created with different flavors. Spices are by definition aromatic, vegetable substances whose flavors and aromas, perfumed or piquant, serve to season dishes of all international cuisines. The name comes from the latin species, a word our ancestors associated with select goods since remote times, they were used by various peoples of the world to season their food and drinks. The earliest reference is to cinnamon which appeared in the bible but it is believed that it was in the orient where the most valuable spices originated such as ginger and cloves. Similarly the pepper gardens from India can be considered as primitive regional producers of spices. Each zone of the planet contributes its gastronomic secrets allowing the food industry to count on flavors, aromas and sensations which spices provide when they are added to each recipe to obtain tempting and attractive dishes for the palate. Due to the knowledge of these valuable elements, which nature has given us, our culinary horizons are extended and our imagination is awakened when faced with the magnificence of spices and their contribution to the history of typical dishes from every country in the world.
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