Spicy fragrance is a very important content for the application of spices, and how to better bring out the spicy fragrance has also become a topic that many friends will talk about. In order to better highlight the spicy aroma, the more common practice for people to use licorice, monk fruit, lemongrass, tangerine peel and other obvious sweet aromas when matching the corresponding recipes is to adjust the spicinessness and set off the spicy aroma. In addition to the common sweet aroma, there is also the practice of using sour spices such as tamarind and sour horn to harmonize, which can also play another effect on the spicy aroma.
The two ways I just talked about are to set off the spicy aroma through the harmony of taste, and there are also ways to set off the spicy fragrance in the taste, and the common one is to use the "tone change" in the taste to achieve it. The so-called tone change in taste, the main theory is coolness, commonly used spices such as mint, oregano are cool, they can be used in this way to set off the spicy aroma.
The last thing to talk about is today's protagonist, which is the least mentioned way for spicy to bring out spicy notes. Before talking about this way, we have to understand a concept, spicy is not a taste, but a kind of pain, so spicy is actually a mixture of pain and aroma, and pain will affect people's enjoyment of aroma, so reducing pain can play a role in helping spicy fragrance, commonly used spices such as dill seeds have the effect of reducing tongue headaches, so it can also be used in this way to set off spicy fragrance.