Detailed explanation of the function of 21 kinds of spices

In Chinese cooking, delicious food is indispensable without oil, salt, sauce, vinegar, spring onions, ginger and garlic. In addition to these, spices are indispensable if the food is to be more fragrant and tastier. There are many varieties of spice, do you know what function they have? Let's get to know it.

I. Classification criteria of spices

1, hot and spicy spices: such as pepper, ginger, pepper, pepper and so on.

2. Spices with pungent effects: such as garlic, onion, onion, leek, horseradish, etc.

3. Aromatic spices such as laurel, cinnamon, cloves, vanilla beans, nutmeg, etc.

4. Vanilla spices: such as fennel, licorice, thyme and so on.

5. Spices with coloring effect: such as turmeric, red pepper, saffron and so on.

Second, the function of various spices

1, turmeric: root as a seasoning, taste spicy, slightly orange, have a special flavor, can increase the golden yellow dishes.

2. White buckle: as a seasoning, it can remove the peculiar smell, increase the aroma, and is full of fragrance. It is necessary to make stewed vegetables.

3. Radix angelicae dahuricae dahurica dahur

4. Astragalus membranaceus: self-sweating due to surface deficiency, night sweating due to yin deficiency, weakness due to qi deficiency, sweet taste and fishy taste.

5. Cardamom: spice plant, increase fragrance, remove fishiness and deodorization.

6. Grass and fruit: seasoning and spice, bitter taste, increase spice.

7. Incense: seasoning spices to increase spice.

8. Tangerine peel: dispelling fire, removing dampness, appetizing and fishy.

9. Dahongpao Zanthoxylum bungeanum prickly ash: increase aroma and spicy taste.

10. Cortex moutan: it has a strong special fragrance, which is slightly sweet and spicy.

11. Angelica sinensis: it has a full fragrance of medicine, first bitter taste, then hemp, which is often used in halogen.

12. Cloves: strong fragrance, numb tongue, incense, deodorization, flavor enhancement and so on.

13. Cinnamon: hot, sweet, poisonous and fragrant.

14. White pepper: dispelling cold, breathing, fishy and spicy.

15. Yellow gardenia: slightly licorice taste, slightly bitter aftertaste, used to enhance color.

16, shell: taste sweet, sour, fishy, increase fragrance.

17. Siraitia grosvenorii: sweet, fishy, increase the hue of the dish.

18. Citronella: fragrant, slightly sweet, flavored spices, which can be ground into powder. It is mainly used for barbecue dishes and for preparing compound sauces.

19. Incense leaves (cinnamon leaves): spices, relatively strong fragrance, can add flavor to dishes.

Star anise: it tastes sweet, contains volatile oil, has a strong and special aroma, and is a necessity for halogen.

21. Perilla: it tastes pungent and fragrant, fried field snails are most often used, and the taste is very fragrant. It can also be used for beef and mutton.

Of course, in addition to the above introduction of spices, there are many unmentioned, and in the course of daily use, we often use more to enhance the flavor of dishes, do you have anything to add about spices?

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