Since the earliest times people have used substances that improve taste and properties of food. The first spices could have been used for magical or ritual functions, however, over time, their taste qualities have gained significance. It is worth remembering, however, that some of them may also affect the digestion or prolong the freshness of the product, delaying putrefaction. It is not without reason that marjoram or savory are added to dishes that are difficult to digest, as they help our bodies deal with such ingredients more quickly. On the other hand, some spices can extend the suitability of cooked dishes for consumption.
