What exactly is the taboo pungency in the drug description 10

It is not possible to compare with the things mentioned below.

In ancient China, there are a lot of spicy spices, the important ones are pepper, ginger, dogwood, Fuliu vine, cinnamon, pepper, mustard, chili pepper, etc., before the pepper was introduced into China at the end of the Ming Dynasty, pepper, ginger and dogwood were used the most, and it was the three major spicy seasonings of Chinese folk.

Sichuan pepper plays an important role in the spicy seasoning in ancient China, and is also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper, etc., which are very common in China. As early as in the "Book of Songs", peppercorns are mentioned in many places. It is particularly worth mentioning that in ancient China, there was a common tradition of boiling tea with ginger, pepper and cinnamon.

The "five flavors" commonly used in history, among which Sichuan pepper ranks second. The so-called "three spices" are pepper, ginger and dogwood, of which pepper is the first. In the past, the "five spices" used were also composed of large and small fennel, cloves, cinnamon, and Sichuan peppercorns.

Studies have shown that before the Qing Dynasty, Zanthoxylum bungeanum was planted in large quantities in the upper, middle and lower reaches of the Yangtze River Basin and the Yellow River Basin, and was planted in large quantities in the eastern, central and western parts of China. The distribution of this kind of pepper production can be mutually evidenced by the fact that Sichuan pepper was used in the diet of the whole country from the Han Dynasty to the Ming Dynasty. This custom of using Sichuan pepper in folk cuisine is obviously non-existent now, because except for Sichuan people, almost all modern Chinese talk about "hemp" color change.

Of course, historically, Sichuan was the most important production area of Sichuan pepper, and it was the most commonly eaten. Studies have shown that in ancient China, an average of a quarter of all food was added to Sichuan pepper, which is very large compared to the proportion of Sichuan pepper in today's Chinese recipes. From the beginning of the Northern Wei Dynasty to the Ming Dynasty, the proportion of pepper used was gradually increasing, with the highest Tang Dynasty reaching two-fifths and the Ming Dynasty reaching one-third.

But from the Qing Dynasty onwards, the proportion of Sichuan pepper in recipes was greatly reduced, to one-fifth. This may be related to the introduction of paprika pepper (paprika) and the encroachment of spicy spices. At the same time, the heavy use of pepper in the Qing Dynasty may also have encroached on the share of pepper in the diet.

As a result, the pepper hemp flavor that was very popular in the country before the Qing Dynasty was gradually squeezed into a corner of Sichuan, so that Sichuan cuisine formed a pattern of both spicy and spicy, and only Shandong and other places in the Central Plains still have a certain tradition of eating hemp.

In Chinese history, dogwood also played a very important role in spices, but after the Qing Dynasty, with the introduction of chili peppers, dogwood gradually withdrew from the historical stage of spices. Only ginger has been spicy for more than 2,000 years and has endured.

In this way, in modern times, the traditional pepper, ginger, and dogwood three spices have evolved into a pattern dominated by pepper, ginger, and pepper.

I think it's chili, green onions, ginger, garlic, and other things that have a spicy taste, and spicy should be about the same as spicy.

Is it also avoid greasy.

1. Spicy means: sharp and intense. Such foods include onions, garlic, leeks, ginger, wine, chili peppers, peppercorns, peppercorns, cinnamon, star anise, cumin, etc.

2. If the chili pepper is hot, if the patient has fever, constipation, shortness of urine, dry mouth and throat, sore throat, epistaxis, red and dry tongue and other hot signs, eating chili pepper will inevitably aggravate the heat symptoms, so as to offset the effect of clearing heat and cooling blood and nourishing yin. Peppers, green onions, ginger, leeks, garlic, coriander, peppers, onions, etc., all have a spicy taste and are spicy.

3. Therefore, all patients with fever syndrome should not eat spicy food.

The taste of the food is more than what pepper is peppered.

Can't eat these things!

Peppers, onions, garlic, shallots, peppers, peppers, peppers.