This morning I saw this video when I was brushing a video on a video platform: a big aunt first sprinkled a lot of thirteen spices in a large pot of peanuts, and then stirred, and when the voice-over asked her why she mixed thirteen spices in the peanut seeds, she replied that the peanut seeds that had been mixed with thirteen spices were not only not eaten by insects, but also grew very strong.
Originally, I thought it was a hilarious video. However, when I opened the comment area to view the video of the netizens, I realized that it was not a funny video. Many netizens commented that they all used thirteen spices to grow peanuts.
We all know that thirteen spices are a condiment that is used in cooking and stir-frying. Although the ingredients must be used, the general ingredients are: peppercorns, white nuts, grass fruits, cloves, star anise, dried peppers (chaotian pepper), cumin, white root, cinnamon, tangerine peel, galangal, cumin and fragrant leaves. Could it be that one of the ingredients in the thirteen spices has the effect of preventing insects or increasing production? In order to find out whether the ingredients in the thirteen spices have the effect of insect repellency or yield increase, it is necessary to explore.
1. Peppercorns
Peppercorn is a small deciduous tree of the family Rubiaceae, the genus Peppercorn, with a flowering period of April to May and a fruit period of August to October.
Peppercorns are widely distributed in China, from the northeast and south in the north, to the north slope of Wuling in the south, to the coastal areas of Jiangsu and Zhejiang in the southeast, and to the southeast of Tibet.
According to the study, the peel of peppercorn contains volatile oil, in the volatile oil of pepper mainly contains limonene, 1,8-eucalyptin, laurine, a- and β- pinene, juniperene, β- watercressene, β- basilene-X, para-polyumperm, α-terpinene, perillaene, linalool, 4-terpinolenic acid, love grass brain, α-terpineol, ingotine, single leaf brassica alkali and other components, peppercorn has a certain antibacterial and insect repellent effect, especially its smell, which many insects are reluctant to smell.
Second, the white cocoa
White nutmeg, also known as polyoskeletal, shelly, white cardamom, white cardamom, cardamom, is the fruit of the perennial herb white cardamom of the ginger family.
It has been found that the white nutmeg contains 1,8-eucalyptin, α-pinene, butyroene, diploacetate, α-terpineol, linalool, 4-terpineol, orangeene, γ-patchouliene, α-oleracene, γ-cilancarcinalis oilene, hydrated pear pineene, nerolithol sweetophorene and other ingredients. It has a certain bacteriostatic effect.
Third, grass and fruit
It is a perennial herb of the ginger family, Cardamom family. Most of them are distributed in Yunnan, Guangxi, Guizhou and other provinces and regions in China. What chemical composition is in the specific grass and fruit, it is difficult to find the relevant information. However, it can be determined that the grass fruit has a special strong spicy smell.
4. Cloves
Lilacs are deciduous shrubs or small trees of the family Xylariaceae. It is widely distributed in Zanzibar, Madagascar and other places, and is also cultivated in some parts of China. The buds of cloves mainly contain essential oils, the main component of essential oils is eugenol, eugenol can be used to prepare fungicides, fragrances, mouthwashes and local anesthetics.
Five, octagon
Star anise is a plant in the family Aniseaceae, genus Octagon. In China, it is mainly distributed in Guangdong, Guangxi, Yunnan, Sichuan, Guizhou, Hunan, Hubei, Jiangxi, Jiangsu, Zhejiang, Fujian, Taiwan and other provinces and regions.
Star anise mainly contains anis ether, anisaldehyde, anisone, safrole, cressene and other components, and its special odor can be used for the control of food storage pests.
Sixth, chaotian pepper
Chaotian pepper is a variant of chili pepper, which belongs to the solanaceous genus of perennial semi-woody plants of the solanaceous family, native to Thailand, and later introduced to Guizhou, Shanxi, Jiangxi, Shaanxi, Tianjin, Anhui, Shandong, Inner Mongolia and other places in China for cultivation.
The main ingredients of chaotian pepper are capsaicin, vitamin B, carotene and minerals such as calcium and iron, which can be used for insecticide.
Seven, cumin
Cumin is the dried ripe fruit of fennel of the umbelliferous family. Cumin mainly contains vitamins B1, B2, C, PP, carotene and cellulose, which has a certain antiseptic effect.
VIII. Bai Zhi
Bai Zhi is a tall perennial herb with spicy taste and warm temperament, mainly containing angelica, white angelica ether, preophthrine, baizhi toxin and so on. It also contains volatile oils, which contain 3-methylene-6-cyclohexene, undecylene-4, elecene, hexadecanic acid, nonenol and other components, which are slightly toxic.
9. Cinnamon
Cinnamon bark, also known as cinnamon, guan gui or fragrant cinnamon, is a common name for the bark of the laurenous plants such as tianzhu cinnamon, yinxiang, fine-leaved cinnamon, cinnamon or Sichuan cinnamon. It mainly contains watercressene, eugenol, methyl eugenol, safrole and other components. The taste is spicy and slightly spicy.
10. Tangerine peel
Tangerine peel is the ripe peel of the rubiaceae plant orange and its cultivated variants. Its main ingredients are β-laurine, α- and β-pinene, hesperidin, citrus lin, 5-demethyldihydrochenin, simferin and so on. The taste is spicy and bitter.
11. Good ginger
Galangal is a perennial herb. Its main ingredients are 1,8-eucalyptus, methyl cinnaminate, eugenol, pinene, solanene and spicy ingredients such as galangal phenol. It also contains flavonoids such as galangal, kaempferol, kaempferol, quercetin, isomerin and so on. Has analgesic and anti-inflammatory effects.
XII. Cumin
Cumin is also known as cumin and cumin, and in southern Xinjiang it is called cumin. Cumin mainly contains apigenin-5-O-glucoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside and other components, spicy, temperate.
13. Fragrant leaves
Fragrant leaves are the leaves of the evergreen tree Sweet Laurel. Its main chemical components are linalool, eugenol, calender alcohol and so on. Sexual taste spicy.
Through the description of the thirteen spice ingredients, it is not difficult to find that the only ingredients with insect repellent function are peppercorns, star anise, and chaotian peppers.
In general, the underground pests that harm peanut seeds mainly include root-knot nematodes, grubs, ground tigers, and caddisflies. However, the vitality of these insects is very tenacious, and without the support of scientific experimental data, it is difficult to determine that peppercorns, star anise, and chaotian peppers can kill these insects. Moreover, peppercorns, star anise, and chaotian peppers will rot quickly after being buried in the ground, and when they rot, their insecticidal effect will be significantly reduced, so we cannot yet conclude that the use of thirteen spices can prevent the harm of underground pests to peanut seeds. As for the use of thirteen spices to make the growth of peanuts more robust, it is also questionable, after all, the amount of thirteen spices mixed in is very limited, even if the ingredients of thirteen spices can be turned into fertilizer, but the limited thirteen spices will not make much fertilizer.
In the folk, there are many soil methods, some soil methods have been scientifically demonstrated, but some soil methods have not been scientifically demonstrated. In the absence of scientific demonstration, some soil methods still need to be used carefully. The use of thirteen spices to mix peanut seeds is a soil method that has not been scientifically demonstrated, so many netizens are still unable to use this method to mix peanut seeds, so as to avoid adverse consequences due to unscientific methods.