The properties and functions of various spices large ingredients .

Didn't this brother copy it That's all you want to know It can be said that all the things on the Internet are these It's useless to just understand and don't see the real thing People know you you don't know people Go to the spice shop and walk around Knowing and doing it again Braised a chicken Braised a duck It feels wrong Not fragrant When the time comes, I will ask You will answer one by one What can only be done to understand Only then can you know what to ask.

1. Ganxiang.

A kind of fluffy, black-brown root spice commonly used in spicy hot pot soup or braised vegetables, Chengdu people call it vanilla, Chongqing people call it Xiangxiang, in fact, it should be called Ganxiang, also known as Ganxiangxiang.

The smell of Ganxiang is spicy, similar to a strong smell of turpentine, which has the effect of regulating qi and relieving pain, opening up depression and awakening the spleen, and is used as a traditional Chinese medicine for chest and abdominal distension, stomach pain, vomiting, loss of appetite and indigestion. This spice is added to the spicy hot pot soup stock or brine for its rich aroma. However, it is necessary to pay attention to the grasp of the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2. Lilacs. Also called male cloves, sub cloves, for the buds of cloves, commonly used in cooking is dry products, the fragrance is strong, there is a pungent tongue and numb tongue feeling, its sexual taste is pungent and warm, it has the effect of warming the stomach, stopping hiccups, carminating wind, and analgesic. The dosage in cooking should be less than 1 2 grams, and it should not be used more.

3. Octagonal. It should be called star anise, also known as anise, big material, and August pearl, which is a spice that people are more familiar with. It is characterized by its aroma and slightly sweet taste. Its taste is pungent and warm, and it has the effect of appetizing in temperature and dispelling cold and treating hernias.

It can be used in cooking, whether it is hot pot, braised or brine. Because its fragrance is something that some people like and some people are annoyed, it is more flexible in use, and it is advisable to take 5 10 grams.

4. Cumin.

It is also called fennel, coriander, huaixiang, and wild fennel. It is cultivated in most parts of the country and is familiar to people, and its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-stuffed dumplings, etc.

Its ripe fruit resembles small rice grains or cumin, and has a special aromatic aroma. It is used as a spice and is widely used in braised water, brine, and spicy hot pot. In the hot pot, you can increase the amount appropriately, such as 10 20 grams or more.

In terms of medicinal use, its taste is pungent and warm, and it has the effect of relieving pain, strengthening the stomach and dissipating cold.

5. Grass fruit. The fruit of a ginger plant grass fruit, tastes strange and uncomfortable. Its medicinal properties are warm, pungent in taste, and have the effects of dryness, dampness and spleen, expectorant warmth, and anti-malaria. It can be broken or used as a whole in cooking, and is used as a spice to roast or marinate with beef, and its flavor is particularly good.

Grass fruit is not much used in spicy hot pot and brine, so it is more appropriate to put 3 or 5.

Types of spices: 1. Natural spices.

1. Plant-based natural flavors.

Plant-based natural spices are essential oils, extracts, tinctures, balms, fragrance resins and net oils produced by steam distillation, extraction, pressing, absorption and other methods of aromatic plants, such as rose oil, jasmine extract, viburnum tincture, white orchid balm, turu resin, narcissus pure oil, etc.

2. Animal-based natural flavors.

Animal-based natural flavors are the secretions or excretions of animals. There are more than a dozen kinds of animal-based natural spices, and only 4 kinds of musk, ambergris, civet and beaver are commonly used to form commodities and are often used, and ethanol is often used to make them into tinctures.

2. Artificial flavors.

The synthetic fragrances synthesized from chemical raw materials are called fully synthetic, such as coumarin, phenylethanol and linalool synthesized from acetylene and acetone; The purer fragrance components are separated from essential oils by physical or chemical methods, such as citral, which is isolated from litsea cubeba seed oil, cypress naphtha, etc., which are isolated from cypress oil; It is called semi-synthetic fragrance derived from the terpene compounds in mono fragrance or essential oil through chemical reaction, such as ionone prepared from citral, terpineol synthesized from pinene, etc.

The role of spices:

Agarwood, sandalwood and other spices, used for smoking to produce a fragrant and elegant aroma, is also very helpful to the health of the human body, it can play a refreshing mind, soothe emotions, get rid of troubles, smooth breathing, sleep assistance, endocrine regulation and many other health care effects.

The ancients often used it as a good companion for self-cultivation and health preservation. In addition, incense can effectively kill mold in the room when used in home life, play a role in driving away evil spirits, and purify the air, which is part of the reason why incense is often used in the palace to prevent plague.

It reads as follows:

1. Green peppercorns, when cooking, red peppercorns are used to make dishes with heavy spicy flavor and spicy flavor, such as spicy chicken, spicy fish, etc.; Green peppercorns are mostly used in stir-fried dishes that emphasize the fresh fragrance, such as pepper sesame chicken, green pepper rabbit, etc., which are more focused on hemp flavor.

2. Thyme, a small tree plant of the Rutaceae family, is born in low hills or high altitude mountain sparse forests or dense forests. The taste is slightly pungent, bitter and spicy, and can be applied to the production of braised vegetables.

3. Zhongjiang White Peony, a specialty of Zhongjiang County, Sichuan Province, and a product of China's National Geographical Indication, has a slight gas, a slightly bitter and sour taste, and its main role is to remove the fishy smell.

4. Coriander seeds, native to the Mediterranean coast, are aromatic, with a mild aromatic and mixed taste of sage and lemon, often used in pickled food, and the ground fine powder can be used in many food seasonings, one of the ideal spices for cooking, and one of the raw materials for curry.

5. Citronella grass is a herbaceous plant with fragrant taste and slightly sweet, which is generally ground into powder and used for grilling and preparing sauces.

Is it a dry condiment for cooking?

Homemade seasonings include monosodium glutamate, chicken essence, salt, sugar, aged vinegar, cooking wine, soy sauce, light soy sauce, dark soy sauce, chili paste, bean paste, tempeh, pepper.

It's hard to use it often.

Savory Seasoning: Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable.

The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago. Savory seasonings include: soy sauce, salt, and sweet sauces.

Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors.

Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect. In Chinese cooking, sweetness is used more in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce". Natural sweeteners such as honey exist in nature and have long been consumed by humans.

The oracle bone inscription unearthed in Yinxu has the word "honey". By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet spices include:

Honey, sugar, starch syrup.

Sour seasoning: Sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone.

Acid has the effect of astringency and astringency, which can help gastrointestinal digestion; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant and color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption. Sour seasonings include: vinegar, tomato paste.

Spicy Spices: Spicy is actually a pain to the touch rather than a taste. But because of the habit, I also treat it as a blindness. Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

Umami seasoning: Umami is a delicacy that people strive to pursue in their diets, which can make people feel comfortable and pleasant.

Umami mainly comes from amino acids, nucleotides and succinic acid, and is mostly found in meat and livestock, fresh fish, poultry eggs and other main ingredients. Foods such as monosodium glutamate, shrimp roe, fish sauce, oyster sauce, and fresh bamboo shoots can also be freshened. Umami can not exist alone, only with other flavors, can be baked clouds and the moon to shine together, so there is a saying of "no salty and not fresh, no sweet and not fresh".

Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce.

When encountering bitterness or astringency, the taste of sweetened seasonings can be neutralized, and fragrant, sweet and salty flavors can be more fragrant and sweet.