Shashlik is a dish of Caucasian cuisine. Its name comes from the Turkic "shish" ('spit'). Literally, the name is translated as 'something on a spit'. Depending on regional and religious preferences, lamb, beef or pork are used to prepare shashlik. The meat is combined with vegetables (bell peppers, onions, mushrooms, tomatoes). Cooking shashlik on a grill is a culinary ritual that has its own rules and traditions. Meat cooked according to all the canons turns out very juicy and aromatic. #food
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The Romans were the first to use spices for cosmetic purposes. They chewed cloves to freshen their breath, rinsed their hair with oregano infusion, gargled with thyme infusion, and rinsed their hands and feet with mint infusion.
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Saffron is one of the most expensive spices in the world. The cost of one kilogram is several thousand dollars. For production, the stigmas of the flowers of the crocus are used. Moreover, each flower has only three stigmas. To produce a kilogram, it is necessary to manually process hundreds of thousands of flowers. Then the stigmas are dried over low heat. The slightest mistake - and the entire batch is spoiled. By the way, saffron has long been known in our country. In Rus', it was added to dough and kutia. In the Middle Ages, forgery of saffron was punished in the same way as for counterfeiting - execution.
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