A composition of spices from wild plants for flavoring dishes and food products

Abstract

The invention relates to the food industry, in particular to the production of spices and flavoring additives for meat, fish, and vegetable dishes. The technical result achieved by the invention is the creation of a spice composition with a broad bouquet of flavors and aromas, which is suitable for meat, fish, and vegetable dishes, the economic feasibility and availability of the raw materials used to replace expensive tropical spices, while achieving a rich, mild taste that does not overshadow the aroma of the dish. The composition of spices from wild plants for flavoring dishes and food products includes the following ratio of components (wt.%): Rhizomes of sweet flag (Acorus calamus) - 10.0-15.0; Flowers and herb of common tansy (Tanacetum vulgare) - 10.0-15.0; Herb of Canadian small-petaled grass (Erigeron canadensis) - 20.0-25.0; Herb of sandy wormwood (Artemisia arenaria) - 15.0-25.0; Herb of creeping thyme (thyme) (Thymus serpyllym) - 15.0-20.0; Caraway (Carum carvi) herb and seeds – 15.0-20.0. The crushed herbal composition has a yellowish-green color and a spicy aroma with resinous, camphorous, peppery, and minty notes. Store protected from light in a sealed container for 2-3 years.