Now when it comes to the name of fennel, even if some friends who are not engaged in the catering industry, they can also know a little bit, which shows that fennel has long been deeply rooted in the hearts of the people. Fennel in our country, originally derived from the title of "fennel", the so-called fennel originally said that it is a plant with a fragrance, and the meaning behind the name is not the same as the fennel we are familiar with now.
The name of fennel appeared later, fennel compared to fennel, not only the name of the change, the meaning behind the name has also changed, the name of fennel refers to not a certain aromatic plant, the meaning behind it refers to the taste that can bring the aftertaste of the ingredients, which also marks that fennel has officially entered the list of dietary cooking, a sentence of "fennel, northern people call fennel" to complete the handover of fennel to fennel.
Because in the Ming Dynasty, the octagon landed in Guangzhou and Fujian, the aroma of the octagon was strong, and soon occupied half of the country, in order to distinguish, the initial fennel gradually evolved into northern fennel. Then it is said that because the fennel seeds also produced in our northern region are our current onion, which is similar to the northern fennel, the taste is similar, but the body size is slightly larger than the northern fennel, so in order to distinguish the two, the northern fennel changed its name again, since the name of cumin is officially used, it has been used to this day.
Cumin is widely used in various spice formulations, and it is also a multi-faceted role among our favorite brines. Cumin it tastes relatively fresh, for brine commonly used in the material, such as star anise, cinnamon, grass fruit, white root, etc. It has the effect of regulating the rich aroma. Cumin is also an important member of the fresh after the fragrance, for dill seeds, coriander seeds, lemongrass, white coriander, which are often used in brine after the incense, in order to highlight the fresh aroma of the main spices, it can have a better synergistic effect. When faced with ingredients such as beef and lamb, cumin can also help to remove the fishy effect. As our native fennel, cumin is as restrained as our Chinese, and does not go it alone in various spice recipes, silently contributing in various group battles.