Common spices and use

by:Hetian     2020-08-22
Spices spices in the first quarter was the fruit of some plants, flowers, leather, buds, taste, stem, root, they have pungent and fragrant flavor components. Its role is to give the product unique flavor, inhibit or rectify bad smell, increase appetite, promote digestion. A, variety of spices, spices, according to the degree of its spicy or sweet smelling spices can be divided into hot sex ( Such as onion, ginger, garlic, pepper, onion, pepper, etc. ) , aromatic spices ( Such as anise, fennel, pepper, cinnamon, angelica dahurica, clove, cardamom, amomum fruit, dried tangerine or orange peel, liquorice, naphthalene, bay leaf, etc. ) And the compound spices ( Such as curry powder, spices, etc. ) Three categories. , the definition, spices: from plant roots, stems, leaves, buds, seeds, aromatic or pungent odor, can give flavor to food, and can increase appetite, help digestion, absorption, known as the spice. Two classification according to botany, spices belonging: spices belong to angiosperms, dicotyledonous classes in different families. According to the flavor characteristics of classification: - Chili, pepper, ginger, pepper, mustard, amomum, cardamom, garlic, onion - Umami: liquorice - Hemp taste: Chinese prickly ash - Bitter: dried tangerine or orange peel, amomum villosum Color: red pepper, turmeric - Aroma and taste of both: cinnamon, cloves, star anise, fennel, coriander, angelica dahurica, nutmeg, garlic, onion, celery, Chinese prickly ash - Aromaticity, thyme, bay leaves, and cardamom, parsley, oregano
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