A good cooking helper-Spices
Spices can also be called spices, commonly known as spices in the cooking industry. They may have a strong aroma or a pungent taste, which can increase the flavor of food, increase appetite, and facilitate digestion.
Spices are used for cooking dishes, which can not only remove part of the raw materials themselves, such as fishy taint and other peculiar smells, but also can give foods pungent, fragrant, hemp, spicy, bitter, sweet and other typical edible spices Plants, most of the spices used are also traditional Chinese herbal medicines.
Recently, we have received a lot of chef friends’ messages about spices. Today, in order to facilitate everyone to learn the characteristics of various spices, we specially summarized 57 kinds of spices for everyone, and use them with pictures. Instructions, so that everyone can use it more easily in the future, it is recommended to collect them.
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The root is used as a seasoning, it tastes spicy, has a slight orange taste, and has a special fragrance, which can increase the golden yellow of the dishes.
2, white buckle (white cardamom, white cardamom)
as a seasoning, which can remove the peculiar smell and increase the spice. A must in stewed dishes. Generally, roast chicken and duck are also necessary at home, full of flavor!
3, Angelica
The smell is bitter, the taste is cool and slightly bitter, it can be used as a seasoning to remove the peculiar smell and increase the fragrance.
4, Astragalus
Insufficiency and spontaneous sweating, Yin deficiency and night sweats, acute nephritis, edema, weak qi, sweet taste, deodorizing!
5, cardamom (grass mites, grass seed, old koe, old buckle)
spice plant, increase the fragrance, remove the smell smell of mutton.
6, Caoguo (grass nut)
tastes bitter, seasoning spice; adds spicy flavor.
7, Agarwood
Seasoning spices; increase spice.
8, tangerine peel
to eliminate fire, dispel dampness, appetite, and remove fishy.
9, Hanyuan Red Pepper
to increase the fragrance and spicy taste.
10, Danpi
has a strong and special fragrance, slightly sweet and spicy.
11, Angelica
has a very strong medicinal aroma, it tastes sweet first, then it is hemp, which can be used as pepper. It is also necessary in medicinal brine.
12, Codonopsis pilosula
tastes bitter, to remove the fishy Increase the taste.
13, clove
plays a role in enhancing aroma, removing fishy, and enhancing flavor in Sichuan-style cold stewed vegetables. Strong scent, tingling tongue. The amount for household use must be controlled within 2 grams. Otherwise, a pot of brine will be wasted.
14, licorice
to remove the fishy, the sweet taste in the brine brings back sweetness.
15, Guangmuxiang
tastes Xinguang, woody, bitter, adding fragrance.
16, Guiding
Strong aromatic, sweet and spicy.
17, Qingguo
Also known as olive, it is sweet, sour, astringent, with a sweet, refreshing aftertaste, and has the effect of promoting body fluid and clearing heat. Stew soup with meat and fish. Make it into sweet syrup, such as green fruit polygonatum lily soup.
18, cinnamon
The taste is sweet, sweet and slightly spicy. It is very hot, slightly poisonous and increases fragrance. Divided into bucket cinnamon, thick cinnamon, thin cinnamon. Tonggui is the best quality. It is often used in stewed meat and fish. It is the main seasoning of Chaozhou cuisine brine.
19, white pepper
warms the middle and dispels cold, lowers the qi, and increases the spiciness of stewed vegetables.
20, red cardamom
taste pungent, remove the smell.
21, yellow gardenia
has a slight licorice-like taste, slightly bitter in the mouth, can only increase color, increase aroma and remove allergic effects small.
22, shell
tastes sweet, sour, removes fishy and enhances fragrance.
23, cassia
tastes bitter, sweet, and salty, which makes the whole stewed vegetables flavorful.
24, Luo Han Guo
is sweet, tastes spices, removes fishy, and increases the hue of the dish.
25, Wujiapi
Weixin; remove fishy.
26, dried lemon
to remove the fishy, enhance the flavor, and add lemon aroma to the dishes.
27, Pai Cao
to increase fragrance, there must be some in the halogen material.
28, Trinidae
tastes slightly pungent, bitter and spicy.
29, green pepper
increase the numbness and aroma of the dishes.
30, nutmeg (yuguo, nutmeg, nutmeg, fragrant nuts)
strong aroma, essential in the brine of.
31, mountain yellow peel
to increase fragrance and sweeten.
32, Shannai (Sanna, Sannaizi, Shajiang, Shajiang)
tastes sweet, appetizing and digesting.
33, Sichuan Zhongjiang White Peony
tastes bitter, sour, and removes fishy.
34, coriander seed
increase vegetable fragrance, remove fishy and mutton.
35、香果
Spices, whole grains are used for soup, cooking, pickling, etc., powdered products are often used in fruits Cakes, sausages, etc.
36, citronella
It tastes fragrant, slightly sweet, tastes spice, and is usually ground into powder. Mainly used for barbecue dishes. It is also used to prepare compound sauces.
37, 香沙
has a pungent and cool smell, removes fishy, relieves greasiness, and enhances fragrance.
38, bay leaf
spice, relatively strong fragrance, generally use laurel leaf.
39, star anise
has a sweet taste, contains volatile oils, has a strong and special aroma, and is a necessity for halogen ingredients. It is also commonly used to make five-spice powder, which can make vegetarian food full of mellow meat dishes.
40, fennel
spice, fragrance, deodorant, generally used.
41、紫苏
tastes pungent and fragrant. Fried escargot is the most used, and the taste is very fragrant. It can also be used for beef and mutton.
42, Gansong
brine goose must have. It is one of the flavor-enhancing spices. It has a strong fragrance and a hemp flavor, especially for beef and mutton. Control within 5 grams.
43, Xinyi
is aromatic, it is an essential ingredient for braised vegetables.
44, Yangchun sand
, which enhances the aroma, is a good product for pickling stewed dishes, and the price is expensive.
45, basil
Aromatic plant, taste like fennel, full of fragrance.
46, dill
is spicy and has a special aroma, which can enhance the spiciness of spicy hot pot.
47, Nepeta
has a pungent, slightly bitter, refreshing aroma, and is often placed in cold dishes.
48, mint
Aromatic seasoning, pungent, adding fragrance.
49, pepper
increase the spiciness and remove the fishy.
50, red yeast rice
made from glutinous rice and other rice fermented with monascus, generally used for toning and coloring ability It is very strong, does not fade, and has a slightly sour taste. The quality is the best for a long time and does not belong to the range of spices.
51, comfrey
The roots are used in Sichuan-style dishes. It has a reddish color. 90% of the effect is used for toning. The effect of adding fragrance and removing abnormality is small. The amount must be controlled properly. If the amount is too much, it will appear purple.
52, southern ginger
has a spicy smell. In addition to the soy sauce paste and powdered sugar, the dipping sauce used in Taiwan's unique tomato cutting pan also has the most authentic flavor by adding southern ginger powder. The Chaoshan area is also often used to remove fishy. Southern ginger powder is one of the raw materials of "five spice powder".
53, cumin
The spicy fragrance is very strong and unique. It has a strong ability to remove mutton and abnormalities, and it can impart special flavor to the ingredients. It is commonly used in Northwest China. Usually used alone, grilled and fried to make beef, mutton, chicken, fish, etc.
54, Fenugreek
Cooking takes its stems and leaves,It is rich in aroma, with a little caramel aroma, it tastes slightly bitter, and it can also remove the mutton of animal ingredients.
55, Ling vanilla
Strong scent, a must for Chongqing hot pot.
56, Huoxiangye
has a strong smell and has the effect of hiding fishy. It can be used as a cooking condiment to cook Huoxiang crucian carp with excellent taste.
57, orange red
enhances fragrance and degreasing, has strong ability to remove fishy and abnormalities, and can be used in other halogen materials. Guangzhou people like to cook soup.
wrote today is relatively complete, the commonly used in life are in it, most of them can also be used as Chinese medicine. Learning spices is not a matter of one or two days. If you study more, you will definitely grow.
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