Aplicación de las especias: Anís, mostaza, vainilla, cardamomo, canela y jengibre en doce recetas con productos autóctonos del Ecuador

Abstract

This project is aimed at investigating the organoleptic characteristics of the spices: anise, mustard, vanilla, cardamom, cinnamon and ginger, for implementation in native products of Ecuador providing a quality service of those who tasted of the Ecuadorian food.

Provide a proposal for new elaborations taking as its main ingredients to the spices mentioned. Spices are still very important part for decades, due to its pleasant aroma are the same that the taste of hundreds of palates. The Spice is the name given to certain flavors of vegetable origin, that are used to preserve or seasoning the food. Technically it is considered a spice to the hard parts, such as the seeds or bark, of certain aromatic plants, although by similarity, many times also encompasses to the fragrant leaves of some herbaceous plants, whose real name is herbs.

Were native to the tropical regions of Asia, and the Moluccas islands in Indonesia, also known as spice islands. The spices used in the present are almost the same as those used in ancient times. Due to its flavoring properties it is possible that bland food or unpleasant, although many times nutritious, become tasty and flavorful without losing its nutritional properties, as evidenced in this work of research.