Discussion on the basic knowledge of spices and related issues (Highlights)

Spices are the use of plant seeds, flower buds, leaf stems, roots, etc., or their extracts, with a pungent fragrance, to give food flavor, increase appetite, and help digestion and absorption. Spices contain volatile oils (essential oils), spicy ingredients, organic acids, fibers, starch grains, resins, mucus substances, gums, etc., and most of their aroma comes from distilled essential oils.

Many spices have antibacterial and antiseptic effects, as well as special physiological and pharmacological effects. Some spices also contain a considerable amount of substances that prevent oxidation.

Supplement 2

Purely from the three words of spices, incense; refers to the aroma, pungent; It is hemp, which represents the taste ingredient.

In general, condiments that have both a certain aroma and a certain taste are called spices. Natural spices are the ingredients of spices contained in the roots, skins, leaves, stems, buds, fruits, etc. of some natural plants. And these ingredients have a certain smell and taste. It can give a certain flavor to the product, and can also suppress and correct the undesirable smell of a certain food. In addition, according to the principle of combining dietary therapy and medicinal diet, it also has the function of increasing appetite and promoting digestion. Many spices have antiseptic and antibacterial effects, as well as special biopharmacological effects, as well as a considerable amount of anti-oxidation substances, which are our ideal additives for food industry processing and blending.

1. Classification of natural spices:

Natural spices can be divided into two categories: 1. Aromatic and intense types (irritation, non-irritation); 2. The type of spice; From the analysis of chemical composition: it is divided into 3 categories: 1. Nitrogen-free aromatic, (aromatic spice) The spicy component is non-fluorinated aromatic compounds and pungent flavor exist in the aromatic group at the same time, and the pungent taste is generally weak, and the flavor component comes from alkene compounds or aromatic compounds. 2. The spicy ingredients containing sulfur (radical spices) are hydrosulfide or mercaptan, which are volatile compounds containing sulfur, and some of them are volatilized when eating. It irritates not only the mouth, but also the nasal cavity. 3. Amides: (the smell is not strong and the spices are not) The spicy ingredients are mainly amide compounds, which are non-volatile compounds, and when eaten, they feel a strong irritation of the oral mucosa.

2. What are the characteristics of water-soluble natural plant spices:

The mainland has the most varieties of spices, the longest use time, in the long years of life, it is still in accordance with the ancient use method, grinding powder, boiling water, used in general dishes and entering the food factory, processing and blending. As a result, the national treasure of the Chinese nation has not yet given full play to its unique functions. Water-soluble natural plant spices (such as large ingredients, Sichuan pepper, etc.) are extracted and refined by modern bioengineering technology. Non-toxic and harmless, clean, hygienic and easy to use.

Three: Features:

1. Pure natural

In the process of preparation, no chemical synthetic substances are added, and all the active ingredients of the raw materials are maintained. The original juice, original color, and original flavor have been achieved.

2. Water solubility

In the process of meat processing, the main processing characteristics of Western-style products: injection, tumbling. There is no way to inject with powder addition, and tumbling and rubbing cannot absorb it. Boil water, the aromatic substances are volatile, and the water itself cannot take out some ingredients of spices. For example, the effect of Sichuan pepper is not good. Traditional products such as sauce and meat products have different amounts of time and the number of packages used. And the taste in the center is not the same as the taste on the outside. However, water-soluble spices can be made into traditional products using Western techniques, through injection, tumbling and kneading no matter how large the piece of meat is, and where the knife is cut, it is still a flavor. At present, the instant noodle soup used in the market, although the smell is fragrant, but after eating, people are left with a fly in the ointment.

Four: Classification of spices:

Spices are subdivided into 5 categories:

1. Spices with a sense of heat and spiciness, such as chili, ginger, pepper, Sichuan pepper, pepper, etc.

2. Spices with spicy effect, such as garlic, green onions, onions, leeks, horseradish, etc.

3. Aromatic spices, such as bay, cinnamon, cloves, fragrant seeds, vanilla beans, nutmeg knocks, etc.

4. Vanilla spices, such as fennel, caraway (agaricus fennel), licorice, thyme, dry tea, etc.

5. Spices with coloring effect, such as turmeric, red pepper, saffron, etc.

Introduction to spices

A brief introduction to spices

Purely from the three words of spices, incense; refers to the aroma, pungent; It is hemp, which represents the taste ingredient.

In general, condiments that have a certain aroma and a certain taste are called spices. Natural spices are the ingredients of spices contained in the roots, skins, leaves, stems, buds, fruits, etc. of some natural plants. And these ingredients have a certain smell and taste. It can give a certain flavor to the product, and can also suppress and correct the undesirable smell of a certain food. In addition, according to the principle of combining dietary therapy and medicinal diet, it also has the function of increasing appetite and promoting digestion. Many spices have antiseptic and antibacterial effects, as well as special biopharmacological effects, as well as a considerable amount of anti-oxidation substances, which are our ideal additives for food industry processing and blending.

1. Classification of natural spices:

2. What are the characteristics of water-soluble natural plant spices:

Three: Features:

1. Pure natural

2. Water solubility

Four: Classification of spices:

Spices are subdivided into 5 categories:

1. Spices with a sense of heat and spiciness, such as chili, ginger, pepper, Sichuan pepper, pepper, etc.

2. Spices with spicy effect, such as garlic, green onions, onions, leeks, horseradish, etc.

3. Aromatic spices, such as bay, cinnamon, cloves, fragrant seeds, vanilla beans, nutmeg knocks, etc.

4. Vanilla spices, such as fennel, caraway (agaricus fennel), licorice, thyme, dry tea, etc.

5. Spices with coloring effect, such as turmeric, red pepper, saffron, etc.

Spicy spices

Spicy spices mainly refer to the dried powders or essential oils of aromatic plants used in food flavoring and flavoring. Human beings began to use some irritating aromatic plants as drugs for diet in ancient times, their essential oil content is higher, has a strong flavor, fragrance effect, not only can promote appetite, improve food flavor, but also have sterilization and antiseptic functions. Nowadays, spices are not only in powder form, but also in the form of essential oils and oleoresins.

Introduction to spices

Mix spices

Spice blending is the mixing of several spices to give them a special blended aroma. Its representative varieties are: curry powder, chili powder, and five-spice powder.

[This post was last edited by Ye Qiang on 2009-8-2510:54]

A variety of spices

Second, all kinds of spices

chili pepper

拉丁语学名：CapsicumfrutescensL.

英语名字：chilipepper

Aliases: spicy seeds, spicy horns, horn peppers, red sea peppers,

Sea pepper, sweet pepper, large pepper, spicy tiger, Qin pepper

Domain: Eukaryotic domain

Kingdom: Plantae Plantae

Phylum: Angiosperm phylum Magnoliophyta

纲：双子叶植物纲Magnoliopsida

目:茄目Solanales

科：茄科Solanaceae

属：辣椒属Capsicum

种：辣椒C.frutescens

Pepper, Solanaceae pepper. From the degree of maturity, green pepper and red pepper are divided, fresh green/red pepper can be eaten as the main dish, and red pepper can be processed to make dried chili pepper, chili sauce, etc., which is mainly used for dish seasoning.

It is an annual herbaceous plant, mostly with white flowers, and the fruit is usually conical or oblong, green when unripe, and bright red, yellow or purple when ripe, with red being the most common. The fruit of chili peppers has a spicy taste due to the fact that the peel contains capsaicin. Increases appetite. The vitamin C content in chili peppers ranks first among vegetables.

Cayenne peppers are native to the tropical regions of Central and South America. At the end of the 15th century, Christopher Columbus brought chili peppers back to Europe after discovering America, and from there spread them to other parts of the world. It was introduced to China during the Ming Dynasty. Qing Chen Haozi's "Flower Mirror" has a record of pepper. Nowadays, it is widely cultivated in various parts of China, especially in Hunan and Sichuan, and is known as not afraid of spicy and not spicy. Chili peppers became a popular vegetable.

Suiyang, Guizhou Province is rich in Chaotian pepper, and in 1999, it was named "the hometown of Chinese pepper" by the Special Economic Committee of the Chinese Agricultural Society.

The chili pepper is called sea pepper by the Sichuan people, indicating that it was introduced from overseas. According to the evidence, Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty does not have the shadow of chili pepper. Chili peppers were introduced to China from the Americas at the end of the Ming Dynasty and were originally only used as ornamental crops, just like the process of other biological invasions. The Ming "Grass Flower Book" records "pepper", and the first Chinese who ate pepper were all in the lower reaches of the Yangtze River, the so-called "Xiajiang people". When the people of Xiajiang tried chili peppers, the people of Sichuan did not know what chili peppers were. Interestingly, chili peppers were first introduced from Jiangsu, Zhejiang, and Liangguang, but they were not fully utilized in those places, but they flooded in the upper reaches of the Yangtze River and southwest China.

This is also a typical example of Sichuan people absorbing the world's strengths in food and constantly innovating. After Jiaqing in the Qing Dynasty, Guizhou, Hunan, Sichuan, and Jiangxi provinces have been "planted as vegetables", "no pepper mustard is not under the chopstick, and there are many soups", "choose those who are extremely spicy, and every meal and every dish must be spicy." It shows that the history of Sichuan people eating sea pepper is about 400 years. Eating peppercorns is an old tradition of our Chinese, and it is an old tradition of Sichuan people. More than 1,600 years ago, the Jin Dynasty's "Huayang Guozhi ·Shu Zhi" said that the Shu people "still taste, good spicy". Sichuan pepper is native to China, and it is a unique spice in China, and it is not used in Western cuisine to this day. As early as in the "Book of Poetry", there are many references to such things as "pepper", and in the "Book of Poetry, · Zhou Song", it is said: "There is pepper Qixin, Hu Kao Zhining". In history, it is also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper, etc., you see, how many kinds of names are related to Sichuan! I would venture to speculate that the new plants introduced from foreign countries in the last years of the Ming Dynasty were named chili peppers and sea peppers, which may also be a reference to the name of Sichuan pepper. The same may be true for the naming of pepper.　　

Yes, it will continue to be added.

Don't go away!

white pepper

Pepper has a fragrant smell and is one of the favorite condiments of people. Most of the pepper grows in high temperature and long-term humid areas, and the taste is pungent and hot, so the effect of dissipating cold and relieving pain in temperature is relatively strong. The more southern the pepper grows, the warmer it will be, because it fully absorbs the yang heat of the south. Therefore, Hainan pepper is the warmest.

White pepper has a slightly higher medicinal value and a slightly less flavoring effect, and its taste is more spicy than that of black pepper, so it has a stronger function of dissipating cold and strengthening the stomach.

aniseed

Iuiciumverum

　　Also known as spice, star anise, star anise, anise, anise

　　Economic plants. Dicotyledonous subclass Magnolia is a member of the genus Octagonal in the family Octagonal family. It is native to southeastern Asia and the Americas, mainly in Guangxi, Yunnan, southern Fujian and western Guangdong in China. Arbor, leathery or thickly leathery, obovate-elliptic or inverted-lanceolate, with dark green, shiny leaves, densely covered with small oil spots visible under sunlight perspective. The flowers are pink or crimson with inconspicuous translucent glandular spots. The aggregate fruit is mostly octagonal. Rarely pentagram or hexagonal. Follicles are plump and straight, with a blunt or blunt-pointed apex, and the seeds are brown and shiny. The fruit is a seasoning spice, and the leaves and fruits can be steamed with aromatic oil, called star anise oil, which is used to make sweet wine, beer and other food industries, and is also a spice for making toothpaste, soap, perfume and cosmetics. It is also a raw material for the synthesis of estrogen hexane stilbestrol. It is also used to mine crystal ore. China's anise exports account for more than 80% of the world market. The anise wood is reddish-brown, the grain is straight, the structure is fine, the quality is light and soft, there is a fragrance, and it is resistant to insect pests, and is used for furniture, box boards, toys, and joinery. With the exception of cultivated star anise, the fruits of other wild species are highly toxic and can cause death if misused.

Distribution of origins

　　Habitat distribution: Found in subtropical humid and warm valleys. It is distributed in Fujian, Guangdong, Guangxi, Guizhou, Yunnan and other provinces and regions.

Morphological characteristics

　　Magnoliaceae is an evergreen tree plant with a height of 10-15 meters. The bark is gray to reddish-brown. The branches are dense and stretch horizontally. Leaves simple, alternate, leathery, elliptic obovate to elliptic-lanceolate, 5-11 cm long, 1.5-4 cm wide. Spring flowers are solitary in leaf axils and are pink to dark red. The aggregate fruit radiates a star-mang, 3.5 cm in diameter, reddish-brown; The tip of the follicle is blunt and beak-shaped, and each follicle contains one seed. The seeds are oblate-ovate, reddish-brown or grayish-brown, shiny, and sweet-smelling. The fruit is shaped like a star, hence the name. Also known as anise, star anise, and August beads. Leaves alternate or spirally arranged, leathery, apex acute or acute, base wedge-shaped, entire, dark green above, shiny glabrous, with transparent oil spots, pale green below, sparsely hairy. The flowers are solitary in the leaf axils and have peduncles; sepals 3, yellow-green; petals 6~9, pale red to dark red, broadly ovate or oblong; The flowering period is spring and autumn, and the fruiting period is from autumn to spring of the following year. Aggregate fruit star mang-shaped. The seeds are oblate-oval, about 6 mm long, reddish-brown or yellowish-brown, shiny. It grows in moist and loose mountainous areas. It is produced in Guangdong, Guangxi and other places.

Value Use

The fruit of star anise can be used in medicine. Contains volatile oils, fatty oils, proteins, resins, etc. The oil contains anisole (anethole), safrole (Safrole), anisaldehyde (anisaldehyde), anisylacetone (anisylacetone) and phellandne. Its nature is warm and the taste is pungent. It has the effect of warming the yang and dissipating the cold, regulating qi and relieving pain. It is used for the treatment of chills, vomiting, cold hernia, abdominal pain, kidney deficiency and low back pain, dry and wet beriberi and other symptoms.

　　Fruits and seeds can be used as seasonings and medicines. It has a strong fragrance, and has the effects of repelling insects, regulating qi in warmth, strengthening the stomach and relieving nausea, dispelling cold, and stimulating nerves. In addition to being used as a condiment, star anise can also be used as a raw material for perfume, toothpaste, soap, cosmetics and other industries in industry, and can also be used in medicine, as an carminative and stimulant. Contains volatile oils, fatty oils, proteins, resins, etc. The oil contains anisole (anethole), safrole (Safrole), anisaldehyde (anisaldehyde), anisylacetone (anisylacetone) and phellandne. Its nature is warm and the taste is pungent. It has the effect of warming the yang and dissipating the cold, regulating qi and relieving pain. It is used for the treatment of chills, vomiting, cold hernia, abdominal pain, kidney deficiency and low back pain, dry and wet beriberi and other symptoms.

　　China's anise exports account for more than 80% of the world market. The anise wood is reddish-brown, the grain is straight, the structure is fine, the quality is light and soft, there is a fragrance, and it is resistant to insect pests, and is used for furniture, box boards, toys, and joinery

remark

Eating too much star anise may hurt your eyes and cause sores.

The fruit of the first flowering of each year is called "spring anise", and the fruit of the second flowering is called "autumn anise", which is fat and full, with red skin, strong smell and good quality.

black pepper

classify

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Kingdom: Plantae Plantae

Phylum: Angiosperm phylum Magnoliophyta

纲：双子叶植物纲Magnoliopsida

目:胡椒目Piperales

科：胡椒科Piperaceae

Genus: Piper piperine

种：黑胡椒P.nigrum

Brief introduction

Black pepper (Black Pepper), scientific name Pipernigrum. It is a flowering vine in the family Piperaceae, and its fruit is often used as a spice and seasoning when dried. The same fruit is also used as a raw material for white, red and green pepper. Black pepper is native to southern India and is widely cultivated locally and in other tropical regions. The fruit of black pepper is blackish-red when ripe and contains a seed; The fruit, when dried, becomes a peppercorn drupe with a diameter of 5 mm.

Dried ground black pepper is a common spice used in European-style dishes, and since ancient times, black pepper has been prized for its dual seasoning and medicinal value. Black pepper comes from the piperine it contains. Ground black pepper, often referred to simply as "pepper", is one of the most widely used spices in the world and can be found on tables around the world, often with refined table salt.

make

The different flavors of pepper are actually related to the preparation method.

Black pepper is made from unripe berries on pepper vines. The berries are first temporarily boiled in hot water for a while to wash their surface and prepare them for drying. At the same time, the heat destroys the cell wall of the fruit and accelerates the action of browning enzymes during drying. Over the next few days, the berries are exposed to the sun or dried in a machine. During this process, the skin that wraps the seed gradually turns black and shrinks due to a fungal reaction, eventually becoming a wrinkled layer. At the end of the drying process, the resulting product is black peppercorn.

White pepper is made from seeds that have the peel removed. White peppercorns are usually made with fully ripe berries and soaked in water for about a week, during which time the flesh part will become fluffy and gradually rot. After the pulp residue is removed by rubbing, the exposed seeds are dried. There are other processing methods used to remove the pulp, including removing the outer skin of black peppercorn, which is made from unripe berries.

In the United States, white pepper is often used as a seasoning in foods such as light-colored sauces or mashed potatoes because black pepper is easily recognized in light-colored foods. It is debatable which of black pepper or white pepper is more spicy. Since some components of the outer skin are not found in the seeds, the smell of the two peppers is not the same.

Green pepper, like black pepper, is made from unripe berries. Dried green pepper retains its green color to some extent because it has been treated with processes such as sulphur dioxide or freeze-drying. Peppercorns that have been marinated in salt water or vinegar will also have a green color. Fresh and unprocessed pepper berries are very rare in the West, and they are mainly found in some Asian dishes, especially Thailand. [6] The smell of fresh pepper berries is spicy and fresh, with a strong aromatic aroma. Undried or pickled peppercorns will rot quickly.

Pickling ripe red pepper berries in table brine and vinegar makes a rare form of red pepper; The color preservation technique of dried green pepper can also be used for the drying of the rarer ripe red peppercorns. The red pepper variety in pepper differs from another, more common "red peppercorn", which is the fruit of the Peru pepper wood (Schinusmolle) of a different family and its close relative, Brazil pepper wood (Schinusterebinthifolius). In the past, there was a debate about whether red peppercorns were safe as a food, but now that debate has subsided. Black pepper is botanically not related to the Sichuan pepper, which is called "Sichuan pepper".

Peppercorns are usually sorted according to their origin or shipping port. The Malabar coast of India produces two well-known varieties: Malabar pepper and Delijeri pepper. Delijeri pepper is a high-grade pepper that is made from the largest and most ripe berries (about 10% of the total berry volume) produced by the Malabar pepper wood on the Delijeri hills. Sarawak pepper is produced in the Malaysia part of Borneo, Lampung pepper is produced in Sumatra, Indonesia, and Montauk pepper is produced in Bangka, Indonesia.

plant

Pepper is a perennial woody vine that often climbs trees, sticks or trellises and can reach heights of up to four meters. Pepper is creeping and takes root quickly when the stem of the plant touches the surface. The leaves of pepper are alternate and entire, about 5 to 10 centimeters long and 3 to 6 centimeters wide. The flowers of pepper are small, bearing spikes about four to eight centimeters long at the leaf nodes; When the fruit is ripe, the length of the spike grows to seven to fifteen centimeters.

The soil suitable for the growth of black pepper must not be excessively dry, susceptible to flooding, moisture, good drainage and rich in organic components. Propagation can be carried by cutting the stems of plants about 40 to 50 cm in length and tying them together with adjacent trees or trellises at intervals of about two metres. Trees with rough bark will be good for pepper vines to climb. Plants that compete with pepper are pruned, leaving only enough trees to provide shade and ventilation. The roots of the pepper are covered with leaf cover and fertilizer, and the branches are pruned twice a year. During the dry season for the first three years of planting, plants in dry soil need to be watered every other day. Plants bear fruit in their fourth or fifth year of planting and usually continue to bear fruit for seven years.

Pepper can produce 20 to 30 spikes on one stem. When one or two berries at the base of the spike turn red, the harvest can begin; If left to ripen, the berries lose their pungency and eventually fall off and are lost. The harvested spikes are laid out in the sun and the peppercorns fall off the spikes.

How black pepper differs from white pepper

Pepper: Pepper originates from India and is divided into black, green and white peppers.

There are two types of pepper processing: black pepper and white pepper.

Processing of black pepper: Fresh fruit is dried directly in the sun. Put the harvested fresh fruit on the mat and expose it to the sun for 3-4 days, when the peel shrinks, you can threak it with a wooden stick to remove the stalk debris, and then dry it for 1-2 days, it will become a commercial black pepper.

Processing of white pepper: White pepper is made by drying the pepper seeds with the peel and pulp removed. There are three processes: first, soaking. The ripe ears are placed in bamboo baskets, sacks, and soaked in running water for 7-10 days until the flesh rots. Wash secondly. The soaked fruit is placed in a large wooden barrel, bamboo basket or pond and stepped on, then rinsed with water to remove residues such as peel, pulp, and fruit stalk until washed. Then dry. Place the washed pepper seeds on a drying field or mat and dry them for 3-5 days until they are fully dry. After winnowing, it can be bagged and made into commercial white pepper.

1. Black pepper can be used in stews, cooking game, and hot pots.

2. Green pepper has a mild taste after being marinated or freeze-dried, and can be used to cook mutton and beef.

3. White pepper is made by peeling ripe pepper and drying it, and the taste is softer than black pepper. It is more fragrant and is an ideal seasoning for cooking fish and braised dishes. It has the effect of detoxification and stomach.

[This post was last edited by Ye Qiang on 2008-8-3012:38]

Nutmeg

Hanyu Pinyin: Roukou

Aliases: flesh fruit, jade fruit, caramom, cardamom, head meat, etc.

English name: Nutmeg

学名：MyristicafragransHoutt.

Family: Myrglass family

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Ecology of base raw materials: evergreen trees. Leaves alternate, leathery, oblong-elliptic, apex acute, entire, leaf surface dark green. racemes, axillary, flowers unisexual, heterogeneous, corolla yellowish-white. The fruit is pear-shaped, pale yellow or orange-yellow, and when ripe, it lobes into two petals, revealing a crimson aril, called a "cardamom petal" (Mace), containing one seed, called "nutmeg". The seed coat is reddish-brown and the wood is hard. Flowering period is 2~3 months.

Source: Origin: Origin: Indonesia, Malaysia, West India and Brazil. Guangdong, Yunnan and other provinces in mainland China have introduced and cultivated.

Harvesting and processing: Harvest and harvest ripe fruits twice a year in summer and autumn, cut the peel, peel off the aril, chisel the shell-like seed coat, soak the kernel in lime milk for one day, and then dry at low temperature. It is also processed and milled into powder. The aril is ground and the cardamom petals are also used as spices.

Part used: Dried kernel and aril of nutmeg, a nutmeg plant.

Sexual taste: pungent taste, warm sex. It has a spicy smell.

主要成分：种仁含有挥发油，存在于外胚乳中，含肉豆蔻醚(Myristicin)、丁香酚(Eugeno1)、樟烯(Camphene)和肉豆蔻酸甘油酯(Myristin)等。

Cooking use: as a seasoning, it can remove peculiar smell and increase spicy aroma. It is used to make sauce meat and is also one of the raw materials of CatchuP. Cardamom clove powder is mostly used in desserts such as pudding and chocolate.

Other effects: It has the effects of warmth, qi, digestion and antidiarrheal.

Remarks: This product contains myristic ether, which has an excitatory and hallucinogenic effect on the brain. If taken in excess, pupils may dilate and coma may occur.

1. Nutmeg nutritional value:

Nutmeg is the mature seed kernel of the nutmeg plant. It contains a variety of volatile oils, the main components of the oil terpenes, and fatty oils, and a large amount of myristic acid is present in the oil.

Nutmeg kernels are oval or oval in shape, 2 to 3.5 cm long and 1.5 to 2.5 cm wide. The surface is grayish-green or dark brown, with reticulate grooves and obvious longitudinal grooves between the ends. The texture is hard, and the marble veins can be seen on the broken section. When longitudinally cutting, it can be seen that there is a small cavity at the wide end, and a small-shaped shrinking embryo is contained inside, and the cotyledons are rolled into the curve, and the gas is strong and aromatic, and the taste is spicy and slightly bitter. It is better to be large, heavy, firm, and have a strong aroma after breaking.

Two: Nutritional analysis of nutmeg:

1. Aromatize dampness, awaken the spleen and appetize, and release the heat relief. It is used for dampness and turbidity, nausea, sweet and greasy in the mouth, bad breath, excessive salivation, summer dampness, head swelling and chest tightness.

2. Anti-inflammatory and anti-pathogenic microbial effects, but also has anti-cancer effects. Contains protein, sugar, vitamins and other nutrients.

3. Sweet taste, slightly cold, heat-clearing, detoxification, destasis, swelling and swelling, can treat diphtheria, whooping cough, dysentery, hemorrhoids, bruises and other diseases.

Three: Precautions for nutmeg consumption:

The dosage of nutmeg should not be too large, as excessive dosage can cause poisoning, dizziness, dilated pupils and convulsions. People taking 7.5 grams of nutmeg powder can cause dizziness, even delirium, lethargy, and a large amount of death.

The difference between the cocoons

Cardamom is white cardamom, which is a common spice in cooking along with grass cardamom and nutmeg, and it is easy to be misunderstood because all three have the word "cardamom".

White cardamom, also known as cardamom, cardamom kernel, white cardamom, cardamom rice, etc., is the dried fruit of the ginger family plant round cardamom. The appearance of white cardamom is spherical, with inconspicuous blunt triangular edges, the surface is milky white or light yellow, the peel is woody and brittle, easy to split longitudinally, the inner wall is pale and slightly shiny, and there are twenty or thirty seeds. White cardamom has a bitter smell, a spicy and slightly bitter taste, and can remove peculiar smells and increase spicy aroma during cooking, and is often used in brine and hot pot.

Grass cardamom, also known as leaky cardamom, grass cardamom, grass cardamom seed, flying thunder seed, is the dried seed mass of the ginger plant grass cardamom, and it is also a spicy seasoning. The shape of the grass cardamom is an oblong or oblate seed cluster, the tip is pointed, the base is slightly triangular, the surface is gray-brown, the texture is hard, if it is broken, the cross-section is white, such as waxy. Grass cardamom has the effect of removing the smell and strange taste, and increasing the special flavor of the dish, and can be used with cardamom or substitute in cooking. In addition, it is worth noting that there are also people who think that grass cardamom is grass fruit, which is incorrect. The grass fruit is large, the color is black and shiny, the shell is hard, there are fine seeds inside, also known as grass kernel, grass fruit, it is the fruit of the ginger family plant grass fruit.

Nutmeg, also known as flesh fruit, jade fruit, commonly known as nutmeg, it is the kernel of the evergreen tree of the nutmeg family, this kernel is the fruit harvest, first peel the nutmeg coat (nutmeg coat is also a more common spice), crush the hard shell and take the kernel, put it in lime water to impregnate and then dry.

The shape of nutmeg is oval, about 3 cm long, about 2 cm wide, the surface is gray or gray-yellow, the whole has divergent lines, the wrinkles are hung with hoarfrost, the texture is hard and not fragile, and there are brown and yellow marble-like patterns after breaking. Nutmeg can be used directly to make brine, or it can be processed into powder after degreasing.

Cardamom is white cardamom, which is a common spice in cooking along with grass cardamom and nutmeg, and it is easy to be misunderstood because all three have the word "cardamom".

White cardamom

【来溑为姜科多 The Word of the LordAmomumkravanhPierreGagnep.或爪哇白豆൒ .compactumSolandexMaton 的成熟果实。

【Origin】Native to Cambodia, Qin, Viet Nam, Myanmar and Indonesia, it is now cultivated in Hainan Province, Yunnan and Guangxi in mainland China.

【Harvesting】Harvest when the fruits are about to ripen in autumn, remove the remaining perianth and fruit stalks, dry them, or smoke and bleached them with sulfur.

【Other names】bony, shell, white.

Pharmacological note

White cardamom .jpg

【Sexual taste returns to the scriptures】Pungent, warm. Return to the lungs, spleen, and stomach meridians.

【Main ingredients】Contains volatile oils, including D-borneol, D-camphor, humulene and its epoxide, 1,8-cineol, A- and R-terpinene, a- and B-pinene, caryophyllene, myrcene, myrtaldehyde, cardiazone, terpinene-4-ol, carcinene, etc.

【Character】Spherical, 0.8~1.2cm in diameter, yellowish-white to light yellowish-brown on the surface, with 3 deep longitudinal grooves, a protruding column base at the top, concave fruit stalk marks at the base, and light brown hairs at both ends. The pericarp is easy to split longitudinally, and it is divided into 3 chambers, each chamber contains about 10 seeds. The seeds are irregular polyhedron, slightly raised on the back, 3~4mm in diameter, dark brown on the surface, and wrinkled. The smell is fragrant, and the taste is spicy and cool, slightly like camphor.

【Efficacy】Dissolve dampness and qi, and stop vomiting in warmth.

[Dosage, usage] 3-10 grams, decoction, back; Powder 2-5 grams.

【Smell】(Ren) pungent, warm, non-toxic.

【Contraindications】Yin deficiency and blood dryness without cold and dampness are contraindicated.

Grass cardamom

【学名】AlpiniakatsumadaiHayata

SEMENALPINIAEKATSUMADAI

　　This product is the dried near-mature seeds of the ginger plant grass cardamom Alpiniakatsumadai Hayata. Harvested in summer and autumn, dried until ninety percent dry, or slightly scalded with water, dried until semi-dry, peeled off, taken out of the seed ball, and dried.

　　【Character】This product is a spherical seed cluster with a diameter of 1.5~2.7cm. The surface is gray-brown, with a yellowish-white diaphragm in the middle, which divides the seed mass into 3 petals, each petal has a large number of seeds, and the adhesion is tight, and the seed mass is slightly smooth. The seeds are ovoid polyhedron, 3~5mm long, about 3mm in diameter, covered with light brown membranous aril, with a longitudinal groove on the seed back and a seed umbilicus at one end; The seed is hard, the seed is oblique and heart-shaped in the longitudinal section of the two petals along the seed dorsal longitudinal section, and the seed coat extends inward along the seed ridge, accounting for about 1/2 of the entire surface area, and the endosperm is grayish-white. Aromatic, spicy and slightly bitter.

　　【Sexual taste and return to the scriptures】Pungent, warm. Return to the spleen and stomach meridians.

　　【Function and Indications】Dryness and dampness strengthen the spleen, warm the stomach and relieve vomiting. It is used for cold and damp internal resistance, abdominal distension and cold pain, belching and vomiting, and not thinking about eating.

　　[Usage and dosage] 3~6g

　　【Storage】Store in a cool and dry place.

【Aliases】Grass cardamom, puppet, grass cardamom

【科属】姜科Zingiberaceae，山姜属AlpiniaRoxb.

【Characteristics and characteristics】Perennial herbaceous plant. The height of the plant is 1~3m. The leaves are lanceolate, apex caudal tapering, base acute. The racemes are erect and densely covered with coarse hairs. Capsule round spherical and hairy. The seeds are ovoid polyhedra and are covered with a light brown membranous aril and are hard. The flowering period is 4~6 months, and the fruiting period is 5~8 months. Grass cardamom is a negative plant, likes warm, damp and drought, is not tolerant of strong direct sunlight, resistant to light frost, with an average annual temperature of 18~22 °C and an annual rainfall of 1800~2300mm. Grass cardamom is not strict with the soil, and generally slightly acidic soils with rich humus and loose texture are most suitable for its growth.

【Distribution】It is distributed in Taiwan, Hainan, Guangdong, Guangxi, Yunnan and other provinces (regions) in mainland China.

【Function】Grass cardamom is a traditional Chinese medicine, which can dry dampness and strengthen the spleen, warm the stomach and stop nausea. It is used for cold and damp internal resistance, abdominal distension and cold pain, belching and vomiting, and not thinking about eating. Grass cardamom can also be used in combination with medicinal herbs such as Sichuan pepper, star anise and cinnamon as a food flavoring agent to remove the odor of fish, meat and other foods. In addition, the grass cardamom stem has great toughness and good permeability, which is a high-quality woven material, and the woven cushion is warm in winter and cool in summer, and has the function of preventing and treating sitting sores.

【Medicinal use of grass cardamom】

【Harvesting】Harvest the fruit from green to yellow in August ~ September, dry until eight or nine percent dry, remove the peel, and dry the seed ball.

【Character】The seed cluster is round and spherical, with a diameter of 1.5~2.7cm, the surface is brown, and there is a white diaphragm in the middle to divide the seed cluster into 3 petals, each petal has 22~100 seeds, and the adhesion is tight, slightly smooth, and not easy to scatter. The seeds are ovoid polyhedron with a length of 3~5mm and a diameter of about 3mm, covered with a light brown membranous aril, with a longitudinal groove and a seed umbilicus at one end. The seed is hard, and the seed is longitudinally cut into two petals along the seed ridge, and the surface is oblique and heart-shaped; The endosperm is grayish-white. Aromatic, spicy and slightly bitter.

【化学成分】含挥发油，油中含桉油精、a-蛇麻烯（a-humulene）、反-麝子油醇（trans-farnesol）等，并含豆蔻素（cardamomin）、山姜素（alpinetin）和皂甙。

【Method】Remove impurities. Mash when used.

【Identification】

(1) Cross-section of this product: aril sometimes remains, which are polygonal parenchyma cells. The epidermal cells of the seed coat are round and thick-walled; The lower skin is 1~3 rows of parenchyma cells, slightly tangentially elongated; The pigment layer is composed of several rows of brown cells, among which there are 1~2 rows of round-like oil cells, with a diameter of about 50 μm; The inner seed coat is a row of grating-shaped thick-walled cells, brownish-red, with extremely thick inner and lateral walls, a small cavity, and siliceous masses. Outer endosperm cells contain starch granules, calcium oxalate quarangite and a few fine clusters. Inner endosperm cells contain aleurone grains.

Powder yellow-brown. The epidermal cells of the seed coat are elongated on the surface, with a diameter of about 30 μm, a slightly thicker wall, and are often arranged perpendicular to the upper and lower layers of the epithelial cells. The surface of the epithelial cells looks elongated polygonal or oblong-like. The cells in the pigment layer are shrunken, the boundaries are not clear, they contain a reddish-brown substance, and they are easily crumbled into irregular pigment patches. Oil cells are hashed between the cells of the pigment layer and are round-like or oblong-shaped, containing yellow-green oil. The inner seed coat thick-walled cells are yellow-brown or reddish-brown, the surface is polygonal, thick-walled, non-lignified, and the cavity contains siliceous masses; The cross-sectional view of the cells is 1 row, grid-shaped, with extremely thick inner and lateral walls, and the cavity is lateral and contains siliceous masses. The outer endosperm cells are filled with starch masses formed by starch granules, and some are embedded with fine calcium oxalate square crystals. Inner endosperm cells contain mush grains and fatty oil droplets.

(2) take 1g of powder of this product, add 5ml of methanol, heat and shake in a water bath for 5 minutes, filter, and the filtrate is used as the test solution. In addition, gingerin and cardamom were taken as a reference substance, and methanol was added to make a mixed solution containing 2mg per 1ml as a control solution. According to the thin layer chromatography (Appendix VI.B) test, absorb 5 μl of each of the above two solutions, respectively point on the same silica gel G thin layer plate, use benzene-ethyl acetate-methanol (15:4:1) as the developing solvent, unfold, take out, dry, heat at 100°C until the spot color is clear, and place it under ultraviolet light (365nm) for inspection. In the chromatography of the test sample, the same light blue fluorescent spots were shown at the corresponding position of the chromatogram of the gingerin reference substance; In the position corresponding to the cardamom control substance chromatogram, the same tan spot is displayed. Spray with 5% ferric chloride ethanol solution and inspect under sunlight. In the chromatogram of the test sample, the same brown spots were shown at the corresponding position of the cardamorimine control substance.

【Indications】Dampness strengthens the spleen, warms the stomach and relieves nausea. It is used for cold and damp internal resistance, abdominal distension and cold pain, belching and vomiting, and not thinking about eating.

The role of cinnamon, nutmeg, cardamom in stewed meat

Cinnamon is not only a commonly used traditional Chinese medicine, but also a commonly used meat condiment, its nature is warm, so it should only be used less and not more. Traditional Chinese medicine believes that cinnamon is hot and hot, and the herb has a record of "small poison", and the dosage should not be too large. It has been reported that after taking 36 grams of ground cinnamon, toxic reactions such as dizziness, dizziness, eye swelling, eye astringency, cough, lack of urine, thirst, and large pulse count occur, which are gradually eliminated after 1-2 weeks after changing cold medicine. Cinnamon contains volatile cinnamon bark oil, the main component of which is cinnamaldehyde (about 75%-90%), and also contains a small amount of cinnamon acetate, phenylpropyl acetate, tannin, mucilage, etc. The reason why cinnamon has the so-called effects of traditional Chinese medicine such as dissipating cold, invigorating blood, strengthening the stomach, and relieving pain is because cinnamon bark oil can stimulate the mucosa of the gastrointestinal tract, help digestion and absorption hyperfunction, relieve gastrointestinal spasmodic pain, increase gastric juice secretion, promote gastrointestinal peristalsis, eliminate gas accumulation in the digestive tract, excite neurovascular, promote blood circulation and increase body temperature.

There are three types of seasonings that bear the name "cardamom". Cardamom and grass cardamom are both native and are the seeds of two ginger plants, but nutmeg is a foreign product, native to Southeast Asia, and is the kernel of evergreen trees. Cardamom, also known as white cardamom, has a bitter smell, a spicy and slightly bitter taste, and can remove peculiar smells and increase spicy aroma during cooking, and is often used in brine and hot pot; Grass cardamom is also a spicy seasoning, which can remove the fishy smell and strange taste, and enhance the flavor of dishes. It can be used with cardamom or substituted in cooking.

On September 11, 2024, the price of spices in Yulin International Spice Logistics Port was broadcast for reference

Yulin International Spice Logistics Port is located near the west side of Xiangdu Avenue in Yulin City, Guangxi. The total planned land area is about 570 acres, the total construction area is about 420,000 square meters, and the total investment is about 2 billion yuan. Among them, the construction projects: spice trading market, refrigerated and frozen storage, international spice exhibition center, scientific research, inspection and testing technology center, Yulin spice science exhibition hall, e-commerce and R&D building, logistics and warehousing, public bonded warehouse and other supporting facilities. With more than 500 merchants and a complete range of spices, the market is the largest full-category spice trading center in China and ASEAN.

The market is now operating normally, and spice practitioners from all over the world are welcome to enter the market to buy!

September 11, 2024 price broadcast services include: octagonal series; Pepper series; cinnamon series; cardamom series; Western food spice series; Cumin, fennel, grass fruit, cloves, bay leaves, galangal, dried ginger, sand ginger, long pepper, etc......

Today, prices in the Yulin spice market and overseas markets are mixed.

The rising varieties in the Yulin market are mainly Hainan high-quality and hand-selected white pepper, of which Hainan high-quality white pepper rose 1.45% compared with yesterday, the highest increase; Overseas markets, Viet Nam Dole and Danon black pepper rose 1.36%;

The price-falling varieties in the Yulin market are mainly cardamom and star anise, of which cardamom fell 1.64% compared with yesterday, the highest decline; Overseas markets Brazil black pepper fell slightly.

The price reference table of spices in Yulin International Spice Logistics Port is as follows:

Spices with hemp and spicy flavors, varieties and applications explained in detail

Hemp and spicy spices are the most widely used condiments in Chinese cuisine. Hemp spices are represented by Sichuan pepper, which stimulates the taste organs and makes people feel pungent and numb. The mechanism of action of spicy taste is that spices containing spicy substances stimulate the taste and smell organs, causing people to produce burning and pain (in physiology, "spicy" is a pain sensation and is usually not classified as taste).

There are two types of spiciness: hot and spicy:

1. Hot and spicy, also known as hot, refers to the spicy taste that mainly acts on the mouth, causing oral burning and pain, but there is no obvious stimulation of the nasal cavity.

2. The spicy taste, also known as the choking taste, refers to the feeling of not only acting on the mouth, but also irritating the nasal cavity at the same time, and the representatives of such condiments are onions, garlic, leeks, onions, horseradish, mustard, etc.

The main function of hemp and spicy spices is to increase flavor and dispel differences, appetize and relieve greasy, stimulate appetite, in cooking, should follow the principle of "spicy but not dry, moderate coordination", moderate use to give the ingredients a special taste, to avoid excessive addition, produce adverse effects.

pepper

Zanthoxylum pepper is also known as phoenix pepper, big pepper, Qin pepper, Shu pepper, Sichuan pepper or mountain pepper, is a plant of the family Rubaceae, its fruit or leaf is used as a condiment in cooking, the smell is aromatic, strong and lasting, the taste is slightly sweet, spicy and spicy.

Origin, production period and variety:

It is distributed all over the country, and the harvest begins after three years of growth, and it is better to harvest after the Mid-Autumn Festival, and the aroma of those who harvest too early is smaller, and the fruit falls off too late.

1. Big red robe

Also known as lion's head, fragrant pepper, large pepper, red pepper, red pepper, red pepper, red color, numb flavor, mainland North China, Central China, South China are distributed, Shanxi Province Yuncheng (Fenglingdu) Zhongtiao Mountain, Shaanxi Province Hancheng, Henan Province Funiu Mountain, Sichuan Maoxian and other places are more concentrated. Among them, the big red robe produced in Hancheng and Mao County is the top grade of peppercorns generally recognized in traditional Chinese food. When Da Hong Pao is purchasing, the quality of the "three-petal pepper" (sometimes called plum pepper because it resembles a plum blossom) with large oil spots and dark color is good.

2. Green peppercorns

It is commonly known as sesame pepper, also known as cliff pepper, wild pepper, fragrant pepper, green sesame pepper. The peel is green, the aroma is better than Da Hong Pao, but the hemp taste is slightly inferior, Chongqing, Chengdu and other places popular "all one color" hot pot, is made with this as the main ingredient. The southwest region of the mainland is the most abundant, among which the quality of green pepper produced in Youyang of Chongqing, Jinyang of Guizhou and Zhaotong of Yunnan is superior. When purchasing, it is better to use the green and heavy color, uniform particles, and large openings.

3. Wild peppercorns

Also known as mountain pepper, it is one of the main species of pepper, and its color is light red or dark red. Most of the plains and mountains in the country are produced, mostly wild, rarely cultivated, this pepper is not as good as Da Hong Pao, the aroma is not as good as green pepper, it belongs to the hemp and fragrant softer, balanced pepper species, a small amount of non-spicy dishes are added, which can effectively remove the peculiar smell in the ingredients, and add fragrance. This kind of pepper is used in the production of pepper oil, pepper salt, and pepper water, and in addition, this pepper is also used in the popular fried chicken in Shandong.

Cooking applications of Sichuan pepper:

The aromatic smell of Sichuan pepper can not only give the aroma of the dish and increase the appetite, but also can be used to remove the fishy smell of various meats, and at the same time has the effect of increasing flavor and taste, and can also be independently adjusted to the flavor type, which is widely used in pickling, boiling, mixing, stir-frying, stewing, boiling, steaming, frying and other cooking techniques.

1. Fresh peppers

The whole ear of the flower pepper that is close to maturity is picked, and it is stored for a long time after being soaked in juice or frozen, etc., used for seasoning or as an ornament, because it is not dried, the volatile substances such as limonene, geraniol, and pepper oleene can be preserved to a greater extent, and the aroma can be released instantaneously after simple stir-frying or stirring with hot oil, which can not only enrich the color of the dish, but also increase the aroma when served.

2. Sichuan pepper oil

Szechuan pepper is cleaned and squeezed out of water, and then soaked and fried in oil that is hot to four percent of the heat to produce the fragrance, and after slagging, it is obtained that the pepper oil can be used to make stir-fried vegetables and cold dishes, and sometimes in order to increase the compound aroma, chives will be added to soak and fry together.

3. Sichuan pepper salt

Mix Sichuan pepper and salt in an appropriate proportion, then roast in a net pot, take out and grind, and it is mostly used for dry dipping dishes or traditional Chinese noodles to accompany meals.

4. Sichuan pepper powder

Dried peppercorns can be directly ground into powder, which is a common material for preparing various fillings and flavoring meat ingredients.

5. Sichuan pepper water

The peppercorns are soaked in hot water to bring out the fragrance, which is more commonly used in the northern region when making fillings, and sometimes in order to increase the compound aroma, a certain amount of star anise and bay leaf (bay leaf) will be added when cooking

6. Compound with other spices

Such as making five-spice powder, thirteen spices, etc.

pepper

Pepper is a plant of the family Pepperaceae, the fruit is used as a condiment in cooking, with a unique aroma and a strong pungent taste, it is customary to call the immature raw pepper that is dried until the skin is wrinkled after picking and being called black pepper, so as to distinguish it from the white pepper obtained by peeling after ripening. Its sex is hot and spicy, and it dispels cold in warmth, regulates qi and relieves pain. Black pepper has a strong aromatic and spicy taste, with an obvious clove-like aroma, which tastes stimulating and spicy, and mainly acts on the lips, tongue and other parts of the front of the mouth; White pepper has a much weaker spicy aroma than black pepper and has a softer aroma.

Origin and production date:

Pepper is mainly grown in tropical and subtropical areas, and is also produced in Hainan, Guangdong, Guangxi, Fujian and other places in mainland China, and is harvested twice a year, once around April and once around August. It is generally believed that high-quality black pepper is produced in Thailand, Malaysia, India and Brazil, and white pepper is better in Sumatra, but after a visit to the large spice market and actual comparison, the author found that although the quality of domestic pepper (mainly referring to size and fullness) is not as good as the above-mentioned imported goods, because the growth cycle is longer, both aroma and spiciness, are better than imported pepper, and the price is relatively cheap.

Pepper products:

1. Pepper

White pepper is ground into flour called pepper, which is widely used in salty, fresh, sour and hot dishes or soups, and is a commonly used condiment in stew, boiling, stewing and other dishes.

2. Crushed black pepper

It is made of ground black pepper, which exudes a rich fragrance when stir-fried, and is often paired with onions, and is mostly used to cook beef ingredients, which is the main ingredient for making black pepper sauce.

Culinary applications:

Black pepper is used in cooking, which can play a role in removing fish, increasing flavor, appetizing and other effects, when compatible, black pepper is used for beef, and white pepper is used for mutton. The dosage per kilogram of ingredients is 0.6 grams to 10 grams.

chili pepper

Chili pepper is also called sea pepper, spicy pepper, pepper, etc., is a plant of the genus Chili in the Solanaceae family, and its fruit is used as a condiment in cooking, the taste is hot and spicy, has strong irritation, and has the effect of warming and driving away cold. Capsaicin contained in chili pepper is the main source of its taste, this substance can stimulate the secretion of human saliva and gastric juice, so that chili pepper has a certain effect of stomach digestion.

Culinary applications:

In addition to the spicy pepper for the dish, it also plays a role in removing the fishy smell in the meat raw materials, and at the same time has a certain toning effect (such as making red oil hot pot), when using, it is necessary to determine the dosage according to the type of chili, specific dishes and seasonal factors, the principle of use is "spicy but not strong, spicy but not dry, spicy and fragrant, spicy and flavorful"

mustard

Mustard is the dried seeds of the cruciferous Brassica herbaceous plant white mustard or black mustard, also known as mustard seeds, green cabbage seeds, large mustard seeds, etc., according to the color is divided into black and white two, the seed coat is brown for black mustard, light yellow is white mustard, therefore, mustard surface is also divided into dark yellow and light yellow two kinds. Mustard is pungent and warm, good for qi, appetizing, slightly bitter in taste, has a strong stimulation to the mouth and tongue, and the mustard powder emits a rich aroma after being wet, producing a strong irritating and spicy taste with tear-inducing effect, which has a stimulating effect on taste and smell.

Origin and production date:

Wasabi is native to the mainland, and is currently mainly produced in Datong, Beijing and other places, among them, the quality of mustard produced in Beijing is good, and it is generally harvested in July and August.

Culinary applications:

In cooking, except for a few cases where mustard seeds are used for marinating and stewing meat, most of the time mustard seeds are ground into noodles, mixed with warm boiled water and a small amount of vinegar, and then steamed thoroughly in the basket to make a spicy and delicious "mustard paste" for seasoning, which is commonly used in some cold dishes and snacks.

05, long dialing

Long pepper is also known as Bi Bo, long pepper, rat tail, etc., is a pepper plant of the pepper family, take its fruit spike as a condiment in cooking, the taste is spicy, hot, taste numb tongue, buy with dry hypertrophy, dark brown, strong flavor is better.

Origin and production date:

It is mainly produced in Yunnan, and is also cultivated in the Liangguang region, and is harvested every autumn. In addition to the common domestic goods, there are also Indonesian and Viet Nam imported spurs, generally Indonesian goods are larger and more flavorful, while Viet Nam goods are slightly inferior.

Culinary applications:

Long pepper can give dishes a spicy taste, add fragrance at the same time, and have the effect of removing odor and difference, and is often compatible with spices such as angelica, white cardamom, and sand kernels. The effect of removing the peculiar smell of animal ingredients is obvious, the amount of animal meat added per kilogram is about 10 grams, the amount of poultry meat added per kilogram is about 5 grams, and the amount of seafood ingredients used per kilogram is about 2 grams.

Kaempfera

Kaempfera is also called three persimmons, three lai, sand ginger, etc., is a plant of the genus Ginger family, take its rhizome as a condiment in cooking, the taste is spicy, the aroma is like camphor, it is an irregular thick round piece after drying, the skin is reddish-brown, the cut surface is white, and the color is white, full, and the spicy smell is strong when purchasing.

Origin and production date:

It is widely planted in South Asia and Southeast Asia, and is mainly produced in Liangguang, Yunnan and other places in China, and is dug around November every year, and the treated rhizome is sliced and dried in the sun. When purchasing, there are two types: domestic and imported. Because the main production areas of the mainland are located in the north of South Asia and Southeast Asia, the temperature is slightly lower, and the growth period is longer, so the spicy taste is stronger, and the brown-red skin of the skin is darker, and the cut surface is touched by hand, and there is obvious powderiness, so the quality of domestic kaempfera is superior, followed by Myanmar goods, and then India goods.

Culinary applications:

Kaempfera can increase the fragrance and add spice, remove the smell and relieve greasy, commonly found in the traditional five-spice powder (noodles) formula in the mainland, is also an important spice in the curry formula, mostly used in sauce, marinade, burning, smoking and other cooking techniques that need to be heated for a long time, the dosage of meat ingredients per kilogram is 5 grams, and the poultry meat is about 3 grams.

In addition to being used in combination with other spices, kaempfera is also used on its own.

For example, the most important source of flavor of the famous Hakka dish is dried Shannai powder and salt, and in addition, when eating white-cut chicken in western Guangdong, there is also a tradition of using the combination of fresh kaempfer and soy sauce instead of ginger and onion as a dipping dish.

horseradish

Also known as carrot, it is a perennial herb of the cruciferous family and horseradish. In cooking, take its fresh underground stems and roots as condiments, can be ground into paste or dried and processed into powder, its root flesh is hypertrophied, similar to spindle-shaped, the skin is white after washing, sliced or ground paste is light yellow, there is a choking spicy taste, and its main aroma components are similar to mustard.

Origin and production date:

Horseradish is native to Europe, and is cultivated in northeast and north China, and is generally harvested in late summer and early autumn.

Culinary applications:

Horseradish has the effect of flavoring and preservative, in the European food industry, horseradish is not only widely used in barbecue products, canned food and dairy product seasoning, but also is one of the important spices for making spicy soy sauce and curry powder, used for cooking, horseradish can add a unique spicy flavor to seafood, cold dishes, salads, etc. Ground horseradish can be mixed with cheese or egg whites, etc., to make a horseradish sauce.

It should be pointed out that the green wasabi (also known as wasabi paste) commonly found in Japanese sashimi is actually a paste made from the plant wasabi, but the wasabi growing conditions are harsh, and it must be grown for at least 3 years before it can be used as a condiment, so the price is relatively expensive, so the market mostly uses the cheaper horseradish grinding sauce instead, although the taste is close to wasabi sauce, but the horseradish sauce is slightly inferior in fragrance, so the price is much cheaper.

10,000 words! The properties, functions and use of 22 kinds of natural spices

Natural spices play an important role in meat processing with their unique taste and smell. It not only gives meat products a unique flavor, but also inhibits and corrects the bad smell of meat products, increases the aroma of appetite, and promotes human digestion and absorption, and many spices also have antibacterial and preservative functions, and most spices have no toxic side effects, and the amount added in meat products is not limited. Therefore, it is very important to fully understand the characteristics, applications and identification of spices in seasoning.

1 ginger

Properties and shape: ginger, also known as ginger, white ginger, is a perennial root plant of the family Lotaceae, its stems and leaves are green, like bamboo, born on the ground about 60-80 cm high, the flowers are mostly light yellow, the edge is purple, and the available part is the underground stem.

Origin and distribution: humid tropics, central Asia and Southeast Asia. It is now suitable for all tropical regions, China, Taiwan, India, Nigeria, and the West India Islands, as well as the Greater Buros sub-region of Australia.

Effect and use: Ginger has a distinctly unique aromatic smell and special spicy taste, widely used, not only kitchen cooking, but also in candy, pastries, bread, beverages, puffed snack food, with deodorant, antioxidant ability, in contact with nitrite can block nitrous ammonia synthesis, so as to play a role in cancer prevention.

Ginger can be used directly, or it can be juiced or dried and ground into powder, and it is mostly used in powder form in modern Western-style meat processing.

Suggested dosage: 0.5-1.5 g/kg

2 cloves

Properties and shape: Lilac is a tropical myrtle green plant, perennial green and tall, the trees are usually ten to twenty meters high, the branches and leaves are developed and dense, and the age of the tree is long or even 100 years. The fruit buds are dried and form a brown two centimeter long, with a round ball about 4-5 mm in diameter wrapped around the end, which is named after the nail-like shape.

Origin and distribution: The Moluccas, distributed in the tropical rainforest climate zone, the cultivation promotion has been limited, and is now distributed in some islands and coastal zones, such as the Philippines, Sri Lanka, Madagascar, Mauritius, West India, Indonesia, and Guyana in South America.

Effect and use: The smell of cloves is fragrant, rich, sweet and spicy, with a floral sweet taste, and the taste of pepper mustard, which is respected as a fine product in spices, and is widely used in various meat products.

However, attention should be paid to the amount of addition in use, if too much meat products will taste too strong, making it difficult for people to accept, and make the color dark, affecting the senses, cloves will also affect the color effect of nitrite, special attention should be paid to the use.

Suggested dosage: 0.1-0.8 g/kg

Source: Maker post

3 onions

Properties and shape: Onion, also known as coriander, shallot, lily family, is a perennial herbaceous plant with white color and yellow and purple red.

Origin and distribution: Onions are native to the western highlands of Asia, and the Eastern Mediterranean coast of Europe is the second home of onions, and has been used as a vegetable for 5,000 years. Because it is temperature-loving, cold-resistant, high yield, adaptable, easy to cultivate, so widely distributed, introduced to United States in the 16th century, introduced to the mainland in the early 20th century, and is currently planted all over the country, with the best quality in Hebei Province, Xinjiang Autonomous Region, and Northeast China.

Effect and use: onion has a spicy taste, and a special strong aroma, in the processing of meat products has the effect of removing the fishy and increasing the flavor, especially in the processing of Western-style meat products, onions can be used raw, European countries are mostly added in ready-to-eat raw meat sausages, and can also be used after frying into slices, or dried and ground into powder.

Onions also have the effect of regulating qi and warming the stomach, lowering blood lipids, and are a necessary condiment in conditioning foods, barbecue and fried foods. Onions are also resistant to high temperatures and have little loss of taste, so they are often used in high-temperature steamed meat products.

Suggested dosage: 1-2 g/kg

4 cumin

Properties and shape: Cumin is a genus of fennel in the family Umbelliferae, also known as fennel. It is a two-year or perennial herbaceous plant, the stem has a strong aroma, the fruit is small cylindrical after drying, the two ends are slightly pointed, there are five edges, the appearance is yellow-green, the particles are uniform, full, no impurities, and the yellow-green flavor is the top grade.

Origin and distribution: The origin is on the Eastern Mediterranean coast, because of its strong growth adaptability, so the planting area is very wide, in the north of Africa and eastern Asia, the west is more planted, but the taste is different, the best quality is produced in India and Iran.

Effect and use: Cumin is spicy, warm, fragrant, seasoning, warm kidney, and stomach qi, and is used in medicine to treat abdominal pain and indigestion.

Because it has a good deodorization effect, it is very common to use in the processing of meat products, especially in the processing of domestic marinated meat products, it is an indispensable spice, cumin can be used alone, can also be mixed with other spices, is one of the main components of five spices. It is better to use it after grinding it into powder.

Suggested dosage: 1-2 g/kg

5. Star anise

Properties and shape: star anise is a small tree of the magnolia family, like dill, coriander, Netherlands celery plant similar, herbaceous annual, about 50-60 cm high, flowering and harvesting twice, that is, spring, autumn, its fruit ripens after the woody backbone splits into eight petals, the wheel is star-shaped, reddish-brown, each petal contains a seed, the fruit is star anise.

Origin and distribution: The exact origin is now impossible to verify, people only know that it comes from the mysterious East, and has been a very important spice since ancient times, southern China, India, Syria. It is widely cultivated in the Eastern Mediterranean region of Europe, especially in Spain, Italy, Germany, France, Greece, and is also recorded in the history books of ancient Egypt.

Function and how to use: Star anise is known for its rich sweet flavor. It is one of the most commonly used varieties of spices, and the special aroma gives meat products a very good taste, which has the effect of removing fish, and has the effect of enhancing flavor and health care. It can be used and can be directly boiled with star anise grains, or it can be ground and added.

Suggested dosage: 0.5-1 g/kg

6 nutmeg

Properties and shape: Nutmeg is a tall evergreen tree of the Myristic family, about 10-16 meters high, with long green leaves and many branches, and the core part of its ripe fruit is nutmeg, oval or nearly round, and the color is brown. The aril that wraps around the outer layer of the seed is the nutmeg seed coat.

Origin and distribution: Native to the Moluccasa and many tropical regions and the north and south of the equator, it was transported to all over the world from Alexandria in Egypt in the sixth century AD, and was planted in large quantities in India, Indonesia and other islands in Asia, Mauritius, Madagascar and other islands, and was spread to Europe 800 years ago, first monopolized by Portugal merchants and then monopolized by the Netherlands.

Function and use: nutmeg has a sweet and unique aroma and is widely used, nutmeg seed coat soft aroma also has many uses, in addition to the commonly used to remove fishy trembling, its flavor and irritating taste is more obvious, Chinese meat products are used to enhance fragrance and odor, especially sauce and marinade products, Western-style enema products are indispensable main condiments. In India and Chinese curry powders, nutmeg is one of the main flavors.

Nutmeg and its seed coat are generally ground into powder and can be used alone, but are more often used in combination with other spices.

Suggested dosage: 0.2-0.5 g/kg

7 cinnamon

Attributes and shape: cinnamon belongs to the camphor tree family perennial green plant, wild cinnamon tree is about ten meters high, also known as cinnamon, cinnamon, etc., cinnamon is the selection of high-quality fresh bark, remove the outer layer of cork, after drying, the best cinnamon is mostly made of 30-40 years of cinnamon bark processing, with its complete, delicate, purple-red section, oily aroma, sweet taste is called the top grade.

Origin and distribution: Cinnamon is native to Sri Lanka and southern India, is one of the earliest spices used by humans, giving a mysterious color in the East, due to the development of navigation in the 15th and 16th centuries, Netherlands merchants plundered cinnamon from Sri Lanka and monopolized the European market. Now it is widely planted, Guangxi, Yunnan, China, have good cinnamon, European Eastern Mediterranean coastal countries, and African Egypt and other places.

Effect and use: cinnamon has a special sweet taste and is widely used in the processing of meat products, especially sauce and marinade products, cinnamon is also a commonly used seasoning in many varieties of intestinal products in Europe.

Cinnamon also has the effect of traditional Chinese medicine, has the effect of strengthening the heart, strengthening the stomach, driving wind and clearing the pulse, and has health care effects when used regularly. It is a common spice at home, which can be boiled directly in flakes or ground into powder and added. It is the main raw material of five-spice powder and curry powder.

Suggested dosage: 0.5-1.5 g/kg

8 peppers

Attributes and shape: pepper plant family perennial vine, it winds around the vine vine upward growth up to 4-9 meters, the leaves are dark green oval about 7-15 cm long, the fruit is yellow-red spherical, spike-shaped on the plant, generally there are 50-60 berries per spike, after drying it becomes black, it is called black pepper, if the pepper ear is soaked in flowing water for 7-10 days, remove the skin and dry it is white pepper.

Origin and distribution: Pepper is native to Asia in the hot and humid India Ocean monsoon region, and India's coastal jungle is Malabar Province. Now it is mainly distributed in the tropics and on both sides of the equator, and is cultivated in most areas. The main production areas are India, Sri Lanka, Indonesia, Thailand, Viet Nam, Hainan Province of China, and Brazil in South America.

Effect and use: pepper smell aromatic, pungent taste and strong spicy taste is known, with the effect of removing fishy trembling, enhancing taste, increasing freshness and fragrance, with spicy effect, it is found that pepper also has the effect of antiseptic and mildew. Black pepper has a stronger flavor than white pepper. In the West, black pepper is made into minced pieces, is the main seasoning for fried steak, meatloaf, mutton products, white pepper is usually ground into powder and used, can be added directly, can also be used after compounding with other seasonings, pepper is the most common and indispensable seasoning in the processing of Chinese and Western meat products.

Suggested dosage: 0.5-1 g/kg

9. Allspice

Properties and shape: allspice is an evergreen tree of myrtle species, also known as sweet pepper, Jamaica pepper, clove pepper, etc., the multispice national tree is about 6-13 meters high, with white flowers, oval leaves dark green leather-like, the use of fruit is round, pea-sized, containing two seeds, the color is tan.

Origin and distribution: Native to central and southern America, it was successfully introduced to the islands of Java and Sumatra in Indonesia. Adapted to grow in the tropics, today it is mainly grown in Jamaica, Honduras, Barbados, Guatemala, Mexico and Brazil. Among them, Jamaica has the best production and quality.

Effect and use method: with fragrance, to the fishy trembling, with a special aromatic smell, the fragrance has cinnamon, cloves, nutmeg, pepper mixed taste, but also has the appetizing effect of increasing appetite, meat products processing in the antiseptic preservation effect is also obvious, is a Western-style meat products commonly used spices, such as breakfast sausage, hot dog sausage, pickled pork knuckle, allspice fruit is generally ground into powder for use, can be directly coated with pickling seasoning, can also be mixed with other spices.

Suggested dosage: 0.5-1.5 g/kg

10 cardamom

Properties and shape: It is a perennial herbaceous plant of the ginger family, green and powerful stems with willow-shaped leaves grow from dense rhizomes to the ground, about 2-2.5 meters high, light green panicles about 60 cm long and prostrate on the ground, the seed pods are triangular about 10-20 mm long and 8-10 mm wide, with 4-8 seeds in diameter 2-4 mm. Cardamom is also known as sand kernels.

Origin and distribution: Native to tropical jungle areas of southern India, Sri Lanka. Now it is mainly distributed in the province of Kelara and Madras in India, and in Malaysia, Cambodia, Tanzania and Guatemala, there are good quality cardamom grown.

Effect and use: Cardamom has the effect of aromatic smell, flavoring and fragrance, and can remove odor, strengthen the spleen and help digestion, etc., and is often used in the processing of meat products.

It can be directly added to the sauce and roasted with raw meat, or it can be ground into powder and used in combination with other spices, which is an indispensable seasoning for Western-style cold sausages, fried sausages, liver sausages, etc.

Suggested dosage: 0.2-0.5 g/kg

11 turmeric

Properties and shape: It is a perennial perennial root herb of the ginger family, which is the dried rhizome of turmeric, also known as yellow silk tulip, turmeric.

Origin and distribution: Native to India, Sirilangka, distributed in southeast Asia.

Function and use: Turmeric has a good color and taste, slightly bitter and spicy, and can be mixed with pepper and chili pepper. It has the functions of seasoning, removing fish, increasing flavor and adding color.

Turmeric is an indispensable main ingredient for the preparation of curry powder, and turmeric is also a raw material for refining the natural pigment curcumin. It is often used in the processing of meat products to mix color and seasoning, and is mostly mixed with other spices, which is an essential seasoning in the production and processing of beef jerky.

Suggested dosage: 0.5-2 g/kg

12 cumin

Properties and shape: It is an umbelliferous one-year-old herbaceous plant cumin celery, which is a rice-like brown seed. Also known as saffron, celery, wither, benzoin, India cumin.

Origin and distribution: Native to Egypt, Central Asia, and widely cultivated in Iran and Xinjiang.

Function and use: Cumin is oily, the taste and flavor are extremely unique, the smell is fragrant and strong, and the aftertaste is slightly bitter.

In the processing of meat products, it mainly plays the role of seasoning, flavoring, dispelling fishy tremors and improving flavor. For processed mutton, beef has the best seasoning effect, and is one of the essential seasonings for barbecue and curry powder.

Suggested dosage: 0.5-2 g/kg

13. Sage

Properties and shape: Sage, also known as sage leaves, belongs to the genus Sage in the Lamiaceae family, perennial herb, small evergreen shrub, small evergreen shrub, perennial herb. The base of the plant will gradually become lignified. The genus Sage contains about 900 species, including annual and biennial plants, as well as evergreen perennial herbs and shrubs, most of which have a scent. There are many varieties such as purple sage, golden sage, three-color sage, happy sage, pineapple sage, fruit sage, etc.

Origin and distribution: Native to the coast of Eastern Mediterranean, from southern Europe to the Middle East and Africa, North Africa, Spain, France, Yugoslavia, and even United States. It grows all over the world, with United Kingdom as the main production area, and its production quality is also the best.

Function and use: Sage is known as the "herb of the poor", which was once used to treat cholera or red dysentery, and is the most precious among medicinal herbs.

Fresh, dried stems, leaves, and flower petals can be used as a variety of meat dishes, in addition to eliminating the smell of meat, it can also break down fat, and it also has an excellent antibacterial effect, and is often used to make hamburgers or sausages, and can also increase flavor. It is especially used in fried cakes and salads, and has a mild flavor when made into deep-fried dishes such as pies.

Suggested dosage: Add according to taste.

14 thyme

Properties and shape: thyme, also known as thyme, ground pepper, ground ginger, thyme, or paving incense. It belongs to the family Lamiaceae, thyme is a perennial herb or semi-shrub. The basal branch is well-branched, creeping or obliquely ascending. The stem is lignified, and branches emerge from the end or base of the stem. It is about 15-30 cm tall, with drop-shaped thin leaves, the leaves are opposite, oval-shaped, the edge of the leaf surface will be slightly rolled to the back, and the swirling leaves have green, golden yellow, silver, yellow and other colors. The flowers are tightly arranged in a head-shaped, the calyx is narrowly bell-shaped, with yellow glandular spots, and the flowers are white, pink, and purple. Corolla fuchsia, purple or pink. The small nuts are nearly round and smooth. The flowering period is from July to August, and the fruiting period is September.

There are many varieties of thyme, and there are more than 300 species of thyme, mostly cultivated in United Kingdom, United States and France. The whole plant has an aromatic smell, especially the leaves have a strong fragrance, which can spread widely.

Origin and distribution: Thyme is native to the Eastern Mediterranean coast, and the economic cultivation is most common in southern Europe. It is said that it was the Romans who introduced thyme to all parts of the continent. Now it is found in Spain, France, Algeria, United Kingdom, United States, Yugoslavia and other places. It is also widely cultivated in the mainland, distributed in Gansu, Shaanxi, Qinghai, Shanxi, Hebei and other provinces and regions.

Function and use: The history of the use of thyme is very ancient, in 3500 BC, the Sumers have known how to use thyme. The Romans used thyme to cook vegetables and used it for medicinal purposes. The English word Thyme is derived from the Greece word for courage and devotion to the gods, and at that time a person was praised for having courage and said that he had the smell of thyme.

In cooking, leaves can be combined with various meat, fish and shellfish dishes. Thyme is known as the "harmonizer", which means that it can pull the flavors in the food together, which may be due to its warm taste, and at the same time has antibacterial and antiseptic effects.

Thyme is suitable for long-boiled stews and casseroles, and in ancient Egypt practice, thyme helps digest flatulence-causing foods such as beans, and its preservative effect makes thyme a natural addition to dishes such as meat sauces, sausages, stuffed meat, fish and pickles.

Suggested dosage: Add according to taste

15. Perilla

Attributes and shape: Perilla, commonly known as Suma, also known as red soybean, red soybean, fragrant soybean, wild soybean, etc., is an annual herbaceous plant of the genus Basil in the dicotyledonous lamiaceae family. It has a special fragrance. In summer, when the foliage is luxuriant, it is harvested to remove impurities and dried in the sun.

Origin and distribution: Perilla is native to the Himalayas, Myanmar, China. It is distributed in eastern, southern, and southwestern provinces in the mainland, and is mostly cultivated in Japan and Korea. It was introduced to Europe from India around the sixteenth century, and is now very commonly cultivated, especially on the Eastern Mediterranean coast, but because it is easy to cultivate and there are many varieties, there are about forty species in the world (because the varieties are very easy to hybridize, in fact, maybe more), with two major lines: purple stem and green stem. Jiangsu, Zhejiang, Hunan and other places, wild or cultivated.

Function and use: Perilla is commonly used in Chinese medicine, and Japan are mostly used in cooking, especially when eating sashimi, it is an indispensable companion, and it is also used as a vegetable or tea in a few areas of the mainland. Perilla has the function of dissipating cold and relieving the surface, regulating qi and widening the chest. The fruit of perilla, after the leaves and stems are dried, they are called Suzi, Suzi leaves, and Sujiao respectively, which can be used for medicinal purposes. It has the functions of moistening the lungs, lowering qi and eliminating phlegm. The leaves disperse the wind and cold to detoxify the fish.

Perilla can be used as medicine, and raw products are also condiments on the table.

Suggested dosage: Add according to taste

16. Dill

Properties and shape: Dill is also known as wild fennel, anise, wild cumin, cumin, wild fennel, earth fennel, Song "Kaibao Materia Medica" a Ci Moule.

Dill is an annual or biennial herbaceous plant of the family Umbelliferae. The appearance of the plant is similar to fennel, but dill has a more spicy aroma. Dill and fennel are cultivated at a similar period and are suitable for cultivation in early spring and late autumn. Vegetable dill is harvested 30-40 days after the emergence of the whole plant, and its young leaves are eaten; If it is used as a seasoning spice, it is harvested after the flowering of the sprouts.

Origin and distribution: The cultivation of dill can be traced back to 400 BC, and the cultivation of dill has been recorded in the Old Testament. Native to the coastal regions of the Eastern Mediterranean and southern Russia. It is more commonly cultivated in European and American countries, distributed in the coastal areas of Spain, Portugal and Italy and northern Europe. It is also cultivated in the Caucasus and Asia Minor in the former Soviet Union, and in small quantities in South China. It is distributed in Northeast China, Gansu, Zhejiang, Guangdong, Guangxi and other places. India is the main producer, harvesting seeds to make essential oils for sale.

According to ancient Egypt documents 5,000 years ago, dill was used as a medicinal plant at that time. Dill plants are rich in minerals, potassium, sodium, etc., so its seeds have a calming effect. Therefore, dill is used in traditional European and American folk remedies to treat insomnia, headaches, and prevent bad breath. Its chemical structure includes Tibetan anisone of copper, eugenol of phenols, myristyl ether and limonene, water fennel, terpinene, etc. It has the effect of sedation, anti-inflammatory, fever-reducing, lactation-inducing, and sleep-inducing for pain relief.

In addition, it can stimulate appetite, promote digestion, reduce flatulence, strengthen the stomach and intestines, prevent arteriosclerosis, and promote wound healing for the skin. It is also rich in vitamin C, and the seeds aid digestion.

The leaching solution relieves flatulence, and the decoction juice bath strengthens the nails. The fruit can be used as an essential oil and spice additive. Young leaves can be stir-fried or used as a condiment. Fresh stems and leaves can be used to make kimchi, herb vinegar, fish and ball meat dishes, rice dishes, and salads. The seeds can be used to make kimchi and pickled pickles or snacks, and the vegetable oil extracted from them can be used to prepare drinks, foods, biscuits, etc.; When the young stems and leaves of dill are heated, their special aroma is lost, so it is usually added before the dish is eaten to add an attractive aroma.

Dill is most suitable for fish dishes, which can make fish meat tender and smooth, promote digestion, and can detoxify fish, and is known as the "herb of fish".

Suggested dosage: Add according to taste

17 Yin Chen grass

Properties and shape: Yinchen grass, also known as fragrant artemisia, pepper artemisia, artemisia narrow-leaved, tarragonia, mugwort, wormwood, tarragonia, wormwood, wormwood, etc. It belongs to the genus Artemisia in the family Asteraceae, is a perennial clumping type aromatic herb, there are two kinds of intrinsic grasses, France inchen grass and Russia inchen grass, they look very similar, the former flowers are small, yellow or greenish-white, drooping, rarely fully opened; Russia Yin Chen grass blooms, the flowers have no fragrance. It is harvested in July every year and is suitable for growing in a warm, sunny place.

Origin and distributionOrigin: Europe. It is cultivated artificially in Russia, Georgia, France, Netherlands, Hungary and California, among which France has a long history of cultivation and edible, and is one of the famous spices in France. In recent years, it has been more commonly cultivated. It is distributed in the northwest region and parts of Mongolia and Russia on the mainland, and grows on the sunny slopes of mountains.

In France, Yin Chen Grass is known as the "King of Grass", which is an important seasoning for many classic France dishes, and even has the saying that "without Yin Chen Grass, the chef will not cook". The young stems and leaves of the grass have an aromatic sweetness, a slightly bitter taste, and a hay-like flavor, and can be used as a condiment for foods such as pork beef, chicken, leeks, potatoes, tomatoes, carrots, onions, stone cypress, shiitake mushrooms, cauliflower, beans and rice. Crushed leaves can be added to broths, fillings or scrambled eggs, spread directly on roast chicken, or mixed into chicken stuffing.

Fresh leaves can also be used to make vinegar, salads, tartar sauces, and other dressings. Because of the strong aroma, it is not advisable to put more.

Eating Yin Chen grass can play a role in stimulating appetite.

18 bay leaves

Properties and shape: laurel, alias: laurel tree, laurel crown, fragrant leaf (laurel leaf), lauraceae, laurel genus, evergreen tree, up to 12 meters high, canopy ovate. The laurel tree is 50~60 feet tall and has smooth olive green bark or a slight reddish-brown color. The leaves are alternate, leathery, rectangular, glabrous on both sides, entire, the margins are wavy, the surface is dark green, shiny, and the back is pale green. The leaves are thick, the leaf surface is smooth and dark green, the base of the leaf is light green, oval, hard when dried, crumbly, but tough, and the edges are gelatinous. The petioles are purple.

Origin and distribution are native to the Eastern Mediterranean and Asia Minor, and are now widely planted in France, Spain, Italy, China, eastern and southern Taiwan. It grows well in the subtropics, such as the Far East, the Eastern Mediterranean and the Connelly Islands, Greece, Turkey, Mexico, France, Belgium and Central America.

Functions and methods of useThe leaves of bay are often used in Western or Thai cuisine, whether it is stewed, soup, kimchi, or tea, it has a unique and charming aroma, and also has the effect of antiseptic and digestive aid; The leaves can be placed in a wardrobe or rice bucket to prevent insects.

When making hot pot, put the washed "cinnamon leaves" directly into the soup burger; Steaming, boiling, stewing, etc., you can first use oil to fry and fry the washed "cinnamon leaves" (the amount can be adjusted according to personal taste) for 7 or 8 to yellow (it is advisable to have no flavor paste), put it in food or pour an appropriate amount of water to simmer, the taste is better!

Suggested dosage: Add according to taste

19 Ma Magnolia

Properties and shape: Magnolia, aliases: Marjoram, Netherlands, Marvoran, Maggiolan, Majoran, Marjolian, Margarine, Sweet Oregano, Sweet Oregano, Sweet Oregano, Beef Cane Grass, Mojo Silk, Yewo Thorn, Fragrant Mint. It is a perennial herbaceous plant of the genus Mint or Oregano, the height of the marjoram plant is 30-60 cm, the stem is firm and hairy, the leaves are broadly round-ovate, the tip is pointed, 2.5 cm long, pale green or gray-green.

Origin and distribution: Originated in Europe on the coast of the Eastern Mediterranean, spread to Africa and the Middle East, United Kingdom, France, Hungary, Iran, Libya, Egypt and other places, the main production areas are France, Italy, Turkey, United States, Bulgaria, Germany, Morocco, Tunisia, Spain, the Balkan Peninsula, the current global cultivation area of 12,000 hectares.

Function and how to use: Magnolia has been used as a spice since ancient times, and it is suitable for tomatoes and meat dishes. It is often used by Europeans as a main ingredient for cooking food and making perfumes. It is most commonly used in salads, sauces, and meat cooking, and is a versatile edible herb plant. During the Renaissance, marjoram was the main plant for sachets to prevent infection.

The leaves of sweet magnolia can be blended with other spices and herbs to complement the aromas of Granla, meat, cheese and other dishes, and are more commonly used in Italian, French and English cuisines. It also goes well with chicken. Carrots and cucumbers go well with marjoram, and because of their special taste, they should be put in from the beginning until the cooking is completed, preferably with fresh leaves.

Suggested dosage: Add according to taste

20 wild magnolias

Properties and shape: wild Magnolia, also known as oregano, pizza grass, flower mint, oregon, fat reduction leaves, Tuxiang root, Sichuan Xiangzhi, Xiangzhi, Yunnan Xiangzhi (Sichuan, Guizhou, Yunnan), Tuyin Chen (Guangxi, Fujian), Baihua Yinchen, Silver Mint, Manshan Xiang, Nepeta, White Flower Nepeta (Hunan, Yunnan). It is also known as dysentery grass, wild nepeta and other place symbols. Wild Magnolia is a perennial herbaceous plant of the genus Oregano in the Lamiaceae family, 25 cm to 60 cm high, the base of the stem is woody, and many branches and stems will grow near the soil surface, round, erect or creeping. The leaves are finely hairy, opposite, rounded or ovate, double-pinnate compound leaves, the ends of the leaves are obtuse and the base of the leaves is heart-shaped, dark green; Blooms in clusters in late summer, with small white, pink and purplish flowers; The seeds are small, nearly round, and dark brown. The whole plant has an aromatic smell and prefers sunshine and a warm and dry climate. It is harvested in summer and autumn when it blooms, the first harvest is in late July, and the second harvest is in mid-October. Impurities are removed, left to dry or cut into sections for drying.

Origin and distribution from Europe to West Asia, native to Spain, Israel and Syria, now planted all over the world, with Spain produced wild magnoli oil is the best quality, native to Europe, from the Eastern Mediterranean coastal areas to India are distributed, native to Europe, from the Eastern Mediterranean coastal areas to India are distributed, especially in France oregano is a very common wild plant, medicinal and as a cooking seasoning.

It is also cultivated in small quantities in other parts of Asia and northern North Africa, and in China it is found in northern China, northwest China and south of the Yangtze River. The whole herb can extract sesame oil, and can also be used as a herb, and it is a good dense source plant. It is native to northern Africa and the Asian region. It is also cultivated in small quantities in other parts of Asia and northern North Africa, and in China it is found in northern China, northwest China and south of the Yangtze River.

Effect and use: Wild magnolia has a pungent taste, slightly warm in nature, and has the effect of clearing heat and relieving the surface, diluting water and reducing swelling. It also contains bitters and tannins, as well as certain substances with antiseptic, anti-inflammatory, expectorant, and digestive properties.

Adding to food can play a role in anti-microbial growth, anti-aflatoxin, antioxidant and other effects, and can play a role in preserving food and prolonging the shelf life.

Leaves can be used as a cake and cooking seasoning, and can be paired with tomatoes, fish, eggs, meat, salads, etc. to add flavor and are an indispensable ingredient in pizza sauce. Suggested dosage: Add according to taste

21 coriander

Properties and shape: coriander, also known as parsley, parsley, parsley, parsley, coriander, Netherlands, parsley, pansian, coriander, etc. It is a one- to two-year-old herbaceous plant of the family Apiaceae. The height of the plant is about 30 cm ~ 100 cm, the leaves are root leaves, three pinnate compound leaves, and the leaf margins are shrunken. The leaves are dark green, very shiny, with a special volatile fragrance, and the leaves will grow quickly during the growing season, and the leaves can be picked many times over a long time. Generally divided into flat leaf (plate leaf) species and curly leaf (wrinkled leaf) species, the former is also known as Italy parsley, mostly used in conditioning food, the flavor is similar to the original celery. The latter is a general parsley, the leaf surface is wrinkled, the leaf margin is curved and curly, and the varieties cultivated in various places are mostly curly leaves (wrinkled leaves). It blooms from mid-January to March, and the flowers are small and white, umbel-shaped.

Origin and Distribution: Coriander is the most widely known vanilla plant. As early as Greece, it was cultivated in Roman times to maintain good health. There are quite a few similar varieties. Native to the Eastern Mediterranean coast, it is widely cultivated in Europe, especially in the Netherlands, so it is known as Netherlands parsley. In recent years, it has developed planting in Guangdong, Shanghai, Jiangsu and other places in mainland China.

Effect and use: The taste of coriander is not as strong as coriander, mainly with young stems and leaves, its young leaves are green, fragrant, rich in vitamin C and iron, can be used to decorate dishes, decorate dishes or soups, mix salads, can be eaten raw, made cold dishes, or used for meat cooking. Coriander is an indispensable seasoning spice in Western food. It is also a dry spice for dishes or a condiment for soups and other vegetable foods, and is very popular among people.

Medicinal whole herb, can be harvested all year round, fresh or dried in the shade.

Suggested amount: Add to taste

22 rosemary

Properties and shape: rosemary, also known as lover's grass, the dew of the sea, the rose of Santa Maria, belongs to the genus Rosemary in the Lamiaceae family, and is an evergreen perennial subshrub root herb. It is a large clump of evergreen shrubs. The stem is approximately square, with long, straight stems, about 100~200 cm in height, and the stems are covered with narrow, pointed leaves with long grains. The leaves are gray-green, with dark green lines, the top of the leaves are dark green, the bottom of the leaves are silvery-gray, the leaves are opposite, narrow and pointed, thick and juicy, with a strong spicy aroma. The flowers are small, blue, purple, or blue-purple, sometimes pink or white. If the plant is not pruned up to 150 cm in height, the width is also 60~80 cm, the whole plant is covered with oily hairy needles, the aroma is very strong, the flower color is blue, lavender, pink and white, the flowers are very small, open between the leaf gaps. The leaves are long and narrow like pine needles, the edges are reversed, gray-green leathery, and needle-like after drying, there are many varieties of rosemary, which are roughly divided into erect species and creeping species.

Rosemary antioxidant is a natural, highly effective, non-toxic antioxidant with stronger antioxidants than commonly used antioxidants in China. Its thermal stability is good, heating at 260 degrees for 1 hour, the activity is not affected, and it is not volatile, soluble in oil or dispersed in water, easy to use.

Origin and distribution: Rosemary is a long-established spice plant native to the Eastern Mediterranean coast, found in dry bushes, rocky areas and open woodlands. It is now seen in Turkey, Yugoslavia, France, Spain, Tunisia, Germany, Morocco and Portugal. The Chinese name rosemary comes from the aromatic flavor of its branches and leaves, it was cultivated very early in China, and the Compendium of Materia Medica records that it is cultivated from the Western Regions, and now it is cultivated in Yunnan, Hunan, Sichuan, Guizhou and other places.

Function and use: It is one of the earliest medicinal herbs to be used, and it has a very important position in medicine, cooking, sacrifice or religious ceremonies. Its natural background flavor can harmonize and enhance the flavor of food. It can be used as a spice for marinating and grilling meats. When cooking food, adding a little rosemary will make your dishes instantly brighter; It can be widely used in the preservation of fried food, oil-rich food and various types of oil.

Suggested dosage: 0.1-0.5 g/kg

Properties of 50 spices

1. Turmeric: The root is used as a seasoning, with a spicy taste, a slight orange flavor, and a special aroma that can add to the golden color of the dish.

2. White button (white cardamom, white cardamom): as a seasoning, it can remove peculiar smell and add flavor and spice. A must-have in braised vegetables. Generally, roast chicken and duck at home must also be done, full of fragrance!

3. Angelica dahurica: the smell is bitter and fragrant, the taste is cool and slightly bitter, used as a seasoning, it can remove the peculiar smell and increase the flavor and spice.

4. Astragalus: surface deficiency and self-sweating, yin deficiency and night sweats, acute nephritis edema, qi deficiency and weakness, sweet taste, and fishy!

5. Grass cardamom (grass cardamom, grass cardamom kernel, old cardamom, old buckle): spice plant, increase fragrance, remove fishy and fat.

6. Grass fruit (grass nut): bitter taste, seasoning spices; Adds spice.

7. Agarwood: flavoring spices; Adds spice.

8. Tangerine peel: extinguish fire, dispel dampness, appetize, and remove fishiness.

9. Dahongpao peppercorns: Increases the fragrance and spicy taste.

10. Danpi: It has a strong and special fragrance, slightly sweet taste, and is more spicy.

11. Angelica: It has a lot of medicinal fragrance, it tastes sweet first, and then it is hemp, which can be used as Sichuan pepper. It is also necessary in pharmaceutical halogens.

12. Codonopsis: bitter taste, fishy. Increases the taste.

13. Clove: It plays a role in increasing the flavor, removing the fish, and increasing the flavor in the Sichuan-style cold braised vegetables. The fragrance is strong and numb. The amount of household use must be controlled within 2 grams. Otherwise, a pot of brine will be wasted.

14. Licorice: Fishy, sweet taste plays a role in sweetening the brine.

15. Patchouli incense: The taste is spicy patchouli, bitter, and increases the fragrance.

16. Cinnamon: Intensely aromatic, spicy and sweet.

17. Cinnamon bark: hot in nature, spicy and sweet in taste, slightly poisonous, and increases the fragrance.

18. White pepper: Warm and cold, lower the air, and increase the spicy taste of the marinated vegetables.

19. Cardamom: spicy, fishy.

20. Yellow gardenia: It has a slight licorice-like taste, slightly bitter in the mouth, which can only add color, and the effect of increasing fragrance and removing differences is minimal.

21. Shell: spicy and sweet, sour, fishy, fragrant.

22. Cassia seed: bitter, sweet and salty, so that the complete marinated vegetables into the flavor.

23. Luo Han Guo: sweet taste, taste spices, remove fishiness, and increase the hue of the dish.

24. Wujiapi: spicy; Go fishy.

25. Dried lemon: remove the fish, enhance the flavor, and increase the flavor of the dish.

26. Grass draining: to increase the flavor, there must be in the marinade.

27. Thyme: The taste is slightly pungent, bitter and spicy.

28. Green peppercorns: Increase the numbness and aroma of the dish.

29. Nutmeg (jade fruit, nutmeg, nutmeg, fragrant nut): strong aroma, essential in marinade.

30. Mountain yellow peel: Titian, sweetening.

31. Yamanai (Sannai, Sannai, Sand Ginger, Sand Ginger): Spicy and sweet, appetizing and digesting.

32. Sichuan Zhongjiang White Peony: bitter, sour, and fishy.

33. Coriander seeds: increase the flavor of vegetables, remove the smell and remove the smell.

34. Fragrant fruit: spices, whole grains are used for soups, cooking, pickling, etc., and powdered products are often used for fruit cakes, sausages, etc.

35. Citronella: fragrant in taste, slightly sweet, flavorful and spiced, usually ground into powder. It is mainly used for barbecue dishes. It is also used to prepare compound sauces.

36. Fragrant sand: The smell is pungent and cool, increasing the fragrance.

37. Bay leaves: spices, relatively strong fragrance, generally used cinnamon leaves.

38. Star anise: sweet in taste, containing volatile oils, with a strong and special aroma, it is a necessity for marinades.

39. Cumin: Spice, flavor, fishy, generally used.

40. Perilla: The taste is spicy and fragrant, and the most fried snails are used, and the taste is very fragrant, and it can also be used for beef and mutton.

41. Jatamansi: A must-have brine goose. It is one of the spices that enhance the flavor, with a strong fragrance and numb taste, especially for the necessary raw materials for beef and mutton to remove the difference. Control within 5 grams.

42. Xinyi: Fragrant, it is an essential ingredient for braised vegetables and barbecue.

43. Yangchun sand: The effect of increasing fragrance is a good product for pickling braised vegetables, and the price is expensive.

44. Basil: An aromatic plant that tastes like fennel and is full of aroma.

45. Dill: The taste is spicy and has a specific aroma, which can enhance the spicy taste of the spicy hot pot.

46. Nepeta: The taste is spicy, slightly bitter, and the fragrance is strong, and it is mostly placed in cold dishes.

47. Peppermint: Aromatic seasoning, spicy, adds fragrance.

48. Cayenne pepper: Adds spiciness and deodorizes.

49. Red Yeast Rice: It is made by fermenting with Monascus mold with glutinous rice and other rice, which is generally used for color blending, has a very strong coloring ability, and does not fade, has a slightly sour taste, and has the best quality for a long time, and does not belong to the range of spices.

50. Comfrey: The root is used in Sichuan-style dishes. It is ruddy, 90% of the effect is used for color mixing, the effect of increasing fragrance and removing differences is small, the amount must be grasped well, and if the amount is too much, it will appear purple.