What is what (spices and seasonings)

VANILLINE is a synthetic powder with a vanilla scent.
CLOVE is an aromatic spice made from the unblown flowers of the tropical clove tree. It is used in cooking and confectionery.
MUSTARD - a product of processing white mustard seeds when pressed for oil; the remaining cake is ground into powder. The powder is poured with boiling water, stirred into a thick mass, again poured with boiling water so that the mass is covered with water, and kept for 12 hours. Then the water is drained, the mass is filled with vegetable oil, salt, vinegar, sugar, cloves and ground. Mustard is served with meat and fish.
GINGER - The root of an aromatic tropical plant; It is used in the preparation of marinades, when stewing meat in combination with cardamom and nutmeg.
CAPERS - unblown flower buds of a southern subshrub plant. They are salted or pickled and then packaged in glass jars. Used for salads, saltwort, as a side dish for poultry and game.
CARDAMON is a spicy fruit of a tropical plant in the form of a nut, inside which there are seeds, which are the main value of cardamom. They are used in the confectionery industry for making gingerbread, gingerbread, cookies, buns, and in cooking - for stewing poultry, game, and sauces.
CORIANDER, or cilantro - dried seeds of the herb cilantro, used for baking bread, for pickles, vinegar flavoring. Fresh and dried cilantro is widely used in Georgian cuisine.
Cinnamon - peeled and dried bark of branches of cinnamon trees; it is used for flavoring sauces, making marinades. Agrees well with apples (jam), is used in baking.
Laurel leaf - a dried leaf of evergreen noble laurel. Possesses high aromaticity and is used for dressing first and second courses, marinades; its powder can be added to pates.
CITRIC ACID is a white crystalline powder made from lemon juice. It is used in confectionery and cooking (baking powder (also called baking powder) consists of a 1 to 1 mixture of soda and citric acid).
MAYORAN - resembles pepper, mint in taste and aroma. Leaves are used fresh and dried as a seasoning for the first and second courses of meat, fish, vegetables, as well as in pureed form for dressing salads, minced meat and fish; in other cases, marjoram infusion is used.
OILS are the ripe fruits of the olive tree. They are pickled and used as a snack, side dish, in hodgepodge; served with herring, fish.
MUSCLE - Peeled and dried tropical nutmeg nuts with a pungent flavor and aroma. Nutmeg is used for dressing dishes from meat, poultry, game, it is usually introduced at the end of cooking.
MINT is an aromatic plant that grows throughout orchards and vegetable gardens. It has a pleasant smell and refreshing taste. It is used for flavoring kvass, soft drinks, cookies, gingerbread, gingerbread; used in Moldavian, Georgian cuisines, as well as in the cuisines of the peoples of Central Asia.
WHITE PEPPER - dried seeds of a climbing tropical shrub, removed at full maturity and freed from the black shell. White pepper has a weak aroma and less pungency than black.
PEPPER - Dried clove seeds with a strong spicy aroma, less pungent than black pepper. It is used in cooking for dressing first and second courses, sauces, marinades, when stewing game. Put 2-3 peas in the dishes before cooking.
RED PEPPER (paprika) - made from dried sweet paprika of red varieties.
BITTER RED PEPPER - dark red pods with a very pungent taste. They are used to pepper the first and second courses, when salting cucumbers and tomatoes, and preparing marinades.
BLACK PEPPER - dried seeds of a climbing tropical shrub, taken unripe. They have a strong smell and pungency. Black pepper goes on sale whole (peas) and ground. It is used for dressing meat and fish dishes.
Cumin is a biennial herb with a special aroma. The main raw materials are seeds used for salting vegetables and baking bread. Cumin is interchangeable with anise.
DILL AND PETRUSHKA - spicy garden greens with a pleasant aroma; used for dressing dishes for the purpose of enriching with vitamins, flavoring, salting vegetables and canning. Parsley root is used in cooking in boiled and sautéed forms.
SAFFRAN - fragrant dried stigmas of saffron flowers. It is used as an aromatic and coloring agent in the preparation of oriental dishes, in stuffing fish, kneading dough, in soups, giving them a yellow color and a special aroma. Saffron is used as a tincture and is added to soups and other dishes a little at the end of cooking.
ESTRAGON (Tarhun) - grows everywhere; in cooking, it is used to flavor vinegar, sauces, first and second courses, when pickling tomatoes, cucumbers.

Forgotten oregano
ORDINARY SOUL (Origanum vulgare L.) - oregano
Popular names: dushmyanka, spirit blossom, bee-lover, motherboard, forest mint, upland bone-breaking grass
The aboveground part can be used as a spice for pickling vegetables, mushrooms, and making kvass. Can serve as a hop substitute in brewing. It is used to infuse vodka. The essential oil is suitable for perfumery soap, the production of cheap cologne and eau de toilette. The leaves are used in the manufacture of sausages and as a surrogate for tea.

Still without oregano or oregano, no real pizza and pasta sauce can go

Didn't find curry on this list. True, curry is a mixture of spices and not always with a constant composition.

The constant component of curry turmeric ... it's not there either.

Turmeric is also a medicinal spice, it has a positive effect on the functioning of the digestive system, kidneys, gallbladder, has anti-cancer and anti-inflammatory properties.

and what is BADIAN and with what is it eaten?

Star anise is a small evergreen tropical tree Illicium verum, a close relative of common anise. Southeast China and Japan are considered its homeland, and is cultivated in many tropical countries - South Korea, Vietnam, Cambodia, India, the Philippines and Jamaica.
As a spice, dried dark brown fruits are used, in the form of six-, ten-, and most often eight-pointed stars with an aniseed scent.
Star anise is one of the most popular spices in Chinese cuisine: it is seasoned with dough, pork, ducks and chickens (the meat is sprinkled with coarsely ground star anise, like salt, which gives it a spicy and somewhat unexpected taste for a European), added to various drinks, and also used together with garlic, onions and peppers in gravies for vegetables and rice dishes. Vietnamese add star anise to beef soups, while Indonesians add star anise to kechap manis, a thick, dark brown soy sauce. Experts do not advise using star anise when cooking fish - it obscures its taste, although the Chinese traditionally cook the famous shark fin soup with star anise.
In Europe, star anise is added to cookies, fruit soups, puddings and compotes, mainly from plums, pears and apples, liqueurs, punch, liqueurs and tinctures are prepared with it, and some lovers add it to grog (hot water, sugar and rum) or just into strong tea with sugar.The taste and aroma of cherry, plum, cherry plum, quince jam will be much better if star anise is added to it 10-15 minutes before readiness, in addition, jam with star anise is not candied during storage.
You should use star anise carefully - its excess can add bitterness to the dish. One tip of an asterisk is enough for a liter jar of compote, and a whole asterisk for a bowl of jam

Information from

[Spices and seasonings: what to add where]

I met some interesting information, I want to share with you These are tips, and the choice is up to your preferences and taste.
Spices and seasonings: what to add where

FIRST MEAL
Bouillon:
garlic, onion, basil, tarragon, bay leaf, nutmeg (color), lovage, lemon balm.

Vegetable soup:
garlic, peppermint, carrots, parsley, celery, lovage, fresh herbs, black pepper, basil, savory, sage, marjoram, curry, saxifrage thigh, dried mushrooms, cucumber herb, yarrow, parsnip, purslane, rosemary.
Borscht:
onions, garlic, parsley, kupyr, caraway seeds, lovage, juniper, black pepper.

Sauerkraut cabbage soup:
garlic, onion, black pepper, mushrooms, paprika and hot paprika, cayenne pepper, marjoram, lovage, bay leaf, basil, juniper, rosemary.

Solyanka:
onions, mushrooms, olives, black pepper, dill, lemon juice, capers.

Mushroom soup:
a mixture of fresh or dried mushrooms, onions, garlic, red sweet and hot peppers, cayenne pepper, black pepper, caraway seeds, basil, rosemary, tarragon, parsley, chives, celery, lovage.

Onion soup:
onion, garlic, black pepper, lovage, caraway seeds, basil, savory, thyme, nutmeg, marjoram.

Bean soup:
onions, garlic, black pepper, caraway seeds, marjoram, nutmeg, basil, paprika and hot paprika, coriander, hyssop, savory.

SECOND COURSES, SIDE DISHES

Potato dishes:
onion, celery, black pepper, parsley, marjoram, nutmeg, cumin, basil, savory, thyme, dill, bay leaf, calamus.

Fried potato:
onion, black pepper, cumin, marjoram, basil, thyme, savory.

Mashed potatoes:
onion, black pepper, nutmeg (color), parsley, fresh spicy herbs, kupyr

Rice:
curry, tarragon, ginger, cardamom, garlic, lovage, couper, nutmeg (color), red pepper, parsley, saffron, purslane, marjoram, oregano, bitter and sweet almonds, coriander.

Savoy cabbage garnish:
anise, marjoram, caraway seeds, basil, onion, garlic, juniper.

Cauliflower garnish:
basil, savory, tarragon, nutmeg

White cabbage garnish:
caraway seeds, cloves, black pepper, red hot or sweet pepper, marjoram, coriander, garlic, onion, borage, calamus.

Sauerkraut garnish:
onions, garlic, black pepper, mushrooms, paprika or hot paprika, marjoram, lovage, bay leaf, cumin, nutmeg, spices for soup, horseradish, basil, tarragon, fennel, allspice, juniper.

Spinach garnish:
garlic, dill, allspice, basil.

Pea garnish:
thyme, rosemary, caraway seeds, kupyr, coriander, nutmeg (color), parsley, onion, garlic, basil, savory.

Lentil garnish:
savory, curry, coriander, black pepper, onion, garlic.
Dried Bean Garnish:
black pepper, marjoram, savory, garlic, onion, kupyr, coriander, red sweet or hot pepper, black pepper, white or green pepper, celery, sour sorrel, curry.

Legume garnish:
savory, curry, ginger, nutmeg (color), red sweet or hot pepper, black pepper, white or green pepper, marjoram, onion, garlic.

THE DRINKS

Pear compote:
ginger, nutmeg, cloves.

Plum compote:
anise, nutmeg, allspice, sage.

based on materials "Russian kitchen"

Admin has already had such a classification, look on the site ...

Here is found a list from Admin -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=16825.0, and a theme from Lenusi -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3560.0

Recently I bought "saffron" on the market, gave away 10 UAH for 30 g. I don't know what it is, the color is slightly darker than turmeric, the smell is incomprehensible, not pronounced.It became interesting, what kind of "saffron" such, almost free, then?

I don't know what exactly you bought, but a fake saffron is growing in my country house. But NOT marigolds. It gives color, odorless and does not harm health.

I don't know what exactly you bought, but a fake saffron is growing in my country house. But NOT marigolds. It gives color, odorless and does not harm health.

Perhaps this is it.

Saffron is a very expensive spice. If real saffron, then it is dried stigmas of saffron crocus.
Imeretian saffron is obtained from marigolds, which is not the same thing. It is cheaper and more affordable.

I bought real saffron, it cost me $ 20 for about 30-40 petals. Good saffron is deep red or reddish brown.

Saffron was and still remains a very expensive spice (The cheapest Iranian saffron costs $ 460-470 per kg; Greek saffron - $ 770-790 per kg (Reuters). The most expensive Spanish saffron costs $ 900-950 USA per 1 kg.), Since growing and obtaining it requires high costs. Only 6 kg of saffron can be harvested from 1 ha of plantation in the first year; in the second year - up to 20 kg.).