Six characteristics of spices
Release time:
2023-09-18 13:58
There are many kinds of spices, different forms, smells and effects, but they all have the following common characteristics:
1. It has a typical characteristic smell or aroma, such as pepper with fragrant hemp as the representative taste, pepper with spicy, Amomum villosum is prominent fragrance and so on;
2. spices contain volatile substances, which are the main components of taste substances, and the quality can be preliminarily determined by virtue of the shade of smell;
3. The flavor-containing parts are often concentrated in the specific organs of the plant, such as: bud for clove, fruit for pepper, skin for cinnamon, root for Angelica dahurica, etc;
4. The vast majority of spices belong to the traditional Chinese medicine called pungent warm medicinal herbs, have dispelling cold, warm, qi effect;
5. In the normal use of human function without damage, or can improve the body function.
6. It has anti-oxidation, anti-bacterial and anti-corrosion functions. In order to protect themselves from pests and diseases, spice plants have evolved a special smell and taste, with antioxidant and antibacterial effects. For example, ginger and turmeric of the ginger family have strong antioxidant effects; ginger, garlic, onion, coriander, pepper, mustard, cloves, cinnamon, bay leaf, cardamom, rosemary, thyme, allspice, hyssop, etc., all have good antiseptic effects.
In the cooking process, spices are not fighting alone, they are often combined to play a synergistic role. Each kind of raw material has its own taste and does not merge with each other. When cooking, a variety of raw materials are mixed and heated, and the aroma of various raw materials penetrates, "diffuses", merges and influences each other, transforming some of the fishy smell in the raw materials and the single flavor of the seasoning into a compound delicacy, thus promoting appetite.
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