3 rare and precious spices of the world: one in Vietnam grows everywhere

Spices, according to the concept of scientists, including food, herbs (often containing essential oils) or chemical compounds added to food to create flavor, positively stimulating the taste agency,Smells and vision of consumers.They help the food become more attractive, stimulate the digestive system, make food easier to digest.Currently there are many spices such as fish sauce, salt (creating salty taste), chili, pepper, mustard (creating spicy and typical smell), herbs (basil, ram, onions, garlic ...)Can be served or added when processing food.

Today, the purchase of spices becomes more convenient thanks to the development of e -commerce site, supermarket and specialty stores.However, there are still some spices that are not always available to buy.Here are the 3 most valuable spices in the world, including one very familiar type in Vietnam.

Vietnam owns a rare spice that is difficult to find in the world

Saffron

Nghe Tay, also known as Saffron, has a scientific name of Crocus Sativus, belonging to the Dien Vi family, was first described by Carl Linnaeus in 1753.Lap.As a single genetic copy, Nghe Tay spread to the entire Asian area, and then North Africa, North America, and Oceania.

Saffron belongs to the most expensive spices in the world.Nghe Tay cannot spread seeds for reproduction.The growers must carefully transplant each seed and take care of the tree continuously from planting tubers to harvesting flowers.

Nghe Tay tree is only adapted to special soil, often hot and dry soil, moisture from underground groundwater, and soil needs to be porous.The quality of turmeric is best when they are white, circular, and juicy, while the tubers have cracks, scratches or showing signs of rotten, dry are considered poor quality.

Each saffron tree usually only has 4 flowers and each flower has 3 pistils.The Saffron harvest time lasts from the end of October until the beginning of November. The harvest of turmeric should be done by hand in the early morning before the sun comes up to preserveThe valuable pistil when the flower is not yet fully bloomed.

The pistil after being harvested will dry until a certain dryness reaches, making the taste of Saffron characteristic with bitter taste.When dried, the pistil is only about 1/3 of the size compared to when it is fresh.To get 1 kg of saffron, it is necessary to use up to 200,000 flowers.

According to information fromHappydieter, saffron pistil is rich in minerals such as manganese, iron, selenium, copper, potassium, calcium, zinc and magnesium, along with vitamin C, vitamin A, folic acid, riboflavin and niacin.Most prominent, turmeric contains crocin, a powerful antioxidant that helps protect the body from adverse effects from free radicals and has the ability to prevent cancer.

Iran is currently the world leading country in Saffron production,accounting for 90% of global production at a minimum price of US $ 5,000/ kg.This is considered one of the most expensive spices today.

Vanilla (vanilla) naturally

Vanilla, also known as vanilla, is a spice obtained from orchids in vanilla, especially from V. Planifolia, originating from México.The word "vanilla" originates from Spanish "VAINA", literally "small beans".Residents in the Central region of the pre -Columbian period knew how to grow vanilla orchids, and the Aztec people called them Tlilxochitl.Hernán Cortés, a Spanish general, is said to have brought vanilla and chocolate to Europe in the 1520s.

To produce vanilla, the fruit is required, so artificial pollination becomes necessary.Charles François Antoine Morren, Belgian botanist, pioneered the artificial pollination for Lan Vani in 1837, but his method was not ineffective in terms of commercial.Later, in 1841, Edmond Albius, a 12 -year -old slave boy living on Réunion Island, discovered manual pollination, helping planting and harvesting vanilla became feasible on a global scale.

The three main types of orchids grown to get vanilla today are originated from Central America and starts from the current lands of México.There are many subspecies of vanilla orchids, but Vanilla Planifolia (also known as V. Fragrans) is grown in Madagascar and Réunion as well as in tropical regions along the Indian Ocean;V. Tahitensis is grown in the South Pacific;and V. Pompona is grown in West India, Central and South America.The majority of vanilla in the world market is from V. Planifolia, planted on the tropical islands of the Indian Ocean, so it is also known as vanilla bourbon or vanilla Madagascar.In South America, the flowers and fruits of Leptotes Bicolor are also used as a vanilla.

Vanilla is the second most expensive spice in the world,Only after Saffron from saffron tree, due to the production process needs a lot of labor.Vanilla tree takes 3-4 years to start flowering.The fruit of the vanilla tree initially does not have a unique flavor until they are through the process of processing - drying or stored until chemical metabolism, also known as the fermentation process.This process produces vanillin - chemical crystals that bring vanilla's sweet and famous aroma.

The vanilla fruit after processing is finely ground and mixed with alcohol to obtain natural vanilla essence, removing unwanted by -products.Madagascar now acts as the main supplier, accounting for 80% of vanilla supply globally.Despite the high price, vanilla is still preferred by the "pure, rich and sophisticated scent".Vanilla is widely used in the food manufacturing industry, perfume and fragrance.

Rieng (Galangal)

Galangal or galangal medicine, Luong Khuong, Galangal root (two -part nomenclature: Alpinia Officinarum) is a herbaceous tree belonging to the ginger family.

Galangal is a herbaceous tree, living perennial, 2 to 3.5 meters high, developing well on fertile soil, good drainage and rich in organic matter.Galangal root grows in many branches, about 3 to 5 cm in diameter.Galangal trees can reach a height of 1.2 metersAnd often blooming from April to September. The rhizomes of the tree can be used as medicinal herbs, while leaves, stems and rhizomes are also used as spices.Young galangal has purple skin, but when the tubers are ripe, the color gradually turns white.When harvested, the roots of galangal root are usually removed.

Light yellow galangal can be confused with ginger or turmeric, but if you look closely, the galangal is harder, divided into irregular burns, with glossy skin and covered with thin scales on the outside.

This tree naturally grows or cultivated in India, China and countries in Southeast Asia.In Vietnam, galangal trees are popularly planted butMostly grows in the northern provinces.

Galangal is a "rare and hard -to -find spice in the world despite growing in Vietnam.(Photo: Pinterest)

Galangal is an indispensable spice in many daily dishes, has the effect of warming the body's center, reducing pain, and helps digestion, thereby increasing the flavor of the dishes.Galangal root has a slightly spicy and fragrant taste, warmth, in Eastern medicine is often used to treat abdominal pain due to cold, rheumatism, malaria, blackness, tinea, and many other diseases.

Although it is a popular food in Vietnam and Asian countries,Galangal is a "rare and hard -to -find spice in the world.

 (Synthetic)