The original purpose of spices was to use the peculiar smell of the ingredients, and the premise of flavoring is to remove the peculiar smell, if the peculiar smell of the ingredients is not removed, then the flavor enhancement is impossible. So how do our common spices eliminate odors? Among the several commonly used deodorizing spices, they can be distinguished according to the way to achieve odor removal and other odors, which can be roughly divided into the following situations.
Angelica angelica, grass fruit, cumin, cumin, these spices, although they will have some differences in the deodorization effect for different ingredients, but the way they work, that is, the way they exert the deodorization effect is actually relatively similar. They are all released through the high temperature environment, after the fat of the meat ingredients themselves is released, they are connected with the ingredients through the fat, and then let their own aroma enter the ingredients, and the odor in the ingredients is fused, which has a kind of elimination effect. Therefore, for ingredients with strong odors, they tend to work better.
Ginger and pepper, these two deodorization effects, although they have a very strong deodorizing effect, but for some ingredients with a strong odor, they are often more prone to peculiar smell is not eliminated, but has a heavier peculiar smell. There are two common reasons for this, one is that they are not given enough time to remove the odor, and the other is that the amount is not enough. And these two situations will cause them to be less effective at removing odors, mainly because of the principle of how these two spices work. Ginger and pepper are deodorized through their strong penetration, under the blessing of penetration, their fragrance drills into the inside of the ingredients, and then forces out the odor and then eliminates the odor, which is why if the time and amount are insufficient, it is easy to force out the odor but not eliminate it, resulting in the odor becoming heavier. They are not too dependent on high temperatures, so they can be used for pickling.
Spices such as star anise and cinnamon do not have much ability to eliminate odors, and the reason why they can give people some illusions that they have the ability to remove odors is actually because of their strong aroma. The strong aroma itself has a masking effect, so for the ingredients whose smell is not heavy, they can cover it with their own strong aroma, but when the smell is heavy, they cannot cover it will improve people's perception of the odor, so they are not listed as commonly used deodorizing spices.
Spicy spices such as chili pepper and Sichuan pepper, they actually have a certain deodorization effect, but their deodorization work method is different from the spices mentioned above, the spicy spice in the spicy spice is not a sense of taste, but a sense of pain, the production of tongue pain will weaken the tongue's perception of other tastes, and the perception of peculiar smell will also be weakened. Therefore, they cannot be used as a major deodorizing spice, and often do not get the desired effect for ingredients with obvious odors.