Spices, an indispensable part of the culinary arts, not only give food a rich flavor, but also contain deep scientific and health values. Today, we are going to explore the scientific mysteries of thirteen spices, a well-known compound seasoning in China.
Composition and efficacy of thirteen incense
Thirteen spices, behind a name is not only the combination of spices, but also the essence of Chinese food culture. It typically contains fourteen or fifteen spices, each with its own unique pharmacological effects and antioxidant capacity.
- Star anise: Known for its rich flavor and antioxidant properties, star anise pairs well with iron-rich meats and vitamin C-rich vegetables.
- Dried ginger: Contains gingerols, which have anti-inflammatory and antioxidant effects, and can be paired with whole milk to increase the dissolution of active substances.
- Cumin: Contains coumarin and phenolic acids, which can improve the function of liver cells, and is suitable for snacks.
- Sichuan pepper: It has a unique aroma and numbing taste, contains a variety of active ingredients, and is suitable for cooking meat and vegetarian ingredients.
- Tangerine peel (tangerine peel): Rich in polyphenols, it has anti-inflammatory and antioxidant effects, suitable for deodorization and desserts.
- Black pepper: has anti-inflammatory, antioxidant and analgesic effects, especially for meat and mushrooms.
- Cinnamon: Rich in cinnamaldehyde, it has a strong antioxidant capacity and is suitable for cooking meat dishes.
- Nutmeg: has anti-inflammatory, analgesic and antioxidant effects and is suitable for all cooking styles.
- Sand kernels: have anti-inflammatory, antibacterial and antioxidant effects, and are often used to treat gastrointestinal diseases.
- Clove: Contains eugenol, which can prevent the release of inflammatory factors and enhance the antioxidant effect.
- Angelica dahurica: Rich in antioxidants, it can inhibit the production of melanin and delay skin aging.
- Licorice: As a natural antioxidant, it can harmonize the aroma of various spices and make dishes softer.
- Hawthorn: Contains a variety of bioactive substances, has anti-inflammatory, antioxidant effects, and helps regulate blood sugar, blood pressure, and blood lipids.
- Galangal: Rich in flavonoids, it has antibacterial and anti-allergic effects, and has outstanding antioxidant capacity.
Scientific cooking of thirteen spices
Knowing the scientific value of the various spices in the thirteen spices, we can incorporate them into our cooking in a scientific way to maximize their health benefits.
- Pairing principle: According to the characteristics of spices, mix ingredients reasonably, such as star anise with iron-rich meat and vitamin C-rich vegetables to enhance its antioxidant properties.
- Cooking tip: Make use of the active ingredients of spices, such as cooking dried ginger with whole milk, to improve the dissolution of the actives.
- Health considerations: Choose spices with specific health benefits, such as hawthorn and galangal, to regulate blood sugar and blood pressure.
Thirteen spices are more than just a seasoning, it's a combination of science and health. By understanding the properties and efficacy of each spice, we can use them more scientifically, not only to add flavor to food, but also to health. The next time you cook, try incorporating the science of these spices into your recipes to make every dish a healthy treat that looks and smells like it.