With the announcement of the winter Olympic athletes' menu, the dishes on the menu have caused heated discussion. 678 specialties from all over the world were on the list, and while being "hungry", small farmers found a small detail: "Winter Olympic athletes can't have pepper in their dishes", why is this? What else do you not know about pepper?
Why can't there be pepper on the Winter Olympic menu?
According to the chef of Yanqing Village of the Beijing 2022 Winter Olympics, pepper cannot be included in the dishes of the athletes of the Winter Olympics because pepper is a food-borne stimulant and cannot appear in the menu of the Athletes of the Winter Olympics.
Foodborne stimulants refer to the stimulant ingredients that may be contained in food, medicine and nutritional products (three products), including general foods and health foods, from production to processing, or use, addition and residue of stimulant ingredients.
What else are foodborne stimulants?
Lotus Seeds and Lotus Hearts: The naturally contained mesosteroids and β-sitosterols in lotus seeds belong to the category of foodborne stimulants. Coffee beans and tea: Coffee beans and tea are rich in alkaloid caffeine, which is a type of foodborne stimulant. Licorice: The naturally occurring β-sitosterol in the Chinese medicinal herb has the properties of glucocorticoids. Functional drinks: Caffeine and sulfuric acid in functional drinks can stimulate the central nervous system and are foodborne stimulants. Descarpine belongs to the benzyl isoquinoline alkaloids, which are found in plants such as peppercorns, lotus seeds and shakya fruits.
In other words, lotus seeds, licorice, peppercorns, shakya fruits, etc., can not appear in the winter Olympic dishes.
What is the difference between pepper and pepper?
Different names:
Pepper, also known as: 陳履支, Phi Lei, PoWa Heat, etc., is a piper order, pepper family, pepper is a wood climbing vine.
Peppercorns, also known as: red pepper, safflower pepper, da hong pao, Sichuan pepper, Shu pepper, etc., is a small deciduous tree of the family Rubiaceae and the genus Peppercorn.
Different origins:
Pepper is native to Southeast Asia and is now widely grown in the tropics. It is cultivated in Fujian, Guangdong, Guangxi and Yunnan in China.
Peppercorns are native to China, from the northeast and south in the north, to the northern slope of Wuling in the south, to the coastal areas of Jiangsu and Zhejiang in the southeast, and to the southeast of Tibet in the southwest.
Different appearance:
Pepper is a round berries that come in black and white (black pepper and white pepper).
The color of the peppercorns is heavy, brownish red, and the color of the dried peppercorns is even more red. There are stomata on the surface of the peppercorns, but there are no noomatous bumps.
Different tastes:
Pepper contains piperine, aromatic oils, crude protein, fat, etc., which have the effect of removing fishy taste, degreasing oil and aiding digestion. Pepper has a spicy taste, especially white pepper, which can improve the taste when cooking food, and is suitable for cooking foods with a heavier fishy taste.
Peppercorns have a strong smell, but the taste of hemp is weaker. When cooking, it has the effect of increasing flavor, removing fishiness and removing the skin. In addition to being used as a seasoning, peppercorns are also Bongan oil, which can be used to make peppercorn oil and can also be used as a tea drink.
Value of Chinese Medicine:
In Traditional Chinese medicine, peppercorns have the effect of dispersing cold, dehumidifying, relieving pain and killing insects, so they are often used to regulate loss of appetite, vomiting after a cold, rheumatic pain in the joints, toothache and ascariasis. In traditional Chinese medicine, peppercorns can also be soaked in powdered powder or decoction water.
Pepper has the effect of dispersing cold, strengthening the stomach, aiding digestion, promoting body sweating, improving stomach and abdominal cold pain, and preventing cold and cold.
Are black pepper and white pepper the same variety?
There are two kinds of common peppers on the market, black pepper and white pepper, one black and one white have a great difference in appearance, and the taste of the dishes cooked is also different, what is the difference between the two?
The raw materials of black pepper and white pepper are the same, both are fruits picked from a tree, but the processing method is different. Black pepper is made by picking fruit from trees and air-drying or drying without peeling. White pepper, on the other hand, is made by picking fruit from a tree, peeling it off, and then air-drying or drying it. So, in simple terms, white pepper is actually black pepper that has been "shelled".
The difference in the taste of black and white pepper is due to the fact that the peel of black pepper contains pepper oil and trace amounts of piperine, which is relatively more fragrant. White pepper is peeled, and the higher content of piperine in the seeds makes it more spicy to eat.
Pepper, pepper,
Although it is a must-have for Chinese food,
But they are hot and dry spices,
It is not suitable to eat more yo ~~
Pay attention to small farmers, and trace the humanistic history of fruits and vegetables while eating, explore plant culture, and seek inspiration from the plant world.