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What are the functions and effects of spices?

Release time：

2021-09-15

Spices refer to edible spice plants that can give food typical smells such as spicy, fragrant, spicy, bitter and sweet. Most of the spices used are also traditional Chinese herbs.

Spices refer to edible spice plants that can give food typical smells such as spicy, fragrant, spicy, bitter and sweet. Most of the spices used are also traditional Chinese herbs.
In order to help you learn the characteristics of various spices, we have specially summarized 57 kinds for you, so that you can use them more easily in the future.
1. Turmeric
As a seasoning, the root has a pungent taste, a slight orange flavor, and a special flavor, which can increase the golden color of the dishes.
2. White button (cardamom, cardamom kernel)
As a seasoning, it can remove peculiar smell and increase fragrance. It is necessary in pickled vegetables. It is also necessary to roast chicken and duck at home, with full flavor!
3. Angelica dahurica
The smell is bitter and the taste is pungent and slightly bitter. It can be used as seasoning to remove the peculiar smell and increase the fragrance.
4. Astragalus membranaceus
Apparent deficiency spontaneous sweating, yin deficiency night sweating, acute nephritis edema, qi deficiency weakness, sweet taste and fishy elimination!
5. Cardamom
Spice plants can increase fragrance, remove fishiness and smell.
6. Caoshuo (Caoshuo kernel)
Bitter and flavoring; Add spice.
7. Agaric
Spices; Add spice.
8. Tangerine peel
Calming fire, dispelling dampness, appetizing and removing fishiness.
9. Dahongpao pepper
Increase flavor and spicy taste.
10. Cortex moutan
It has a strong and special flavor, slightly sweet and spicy.
11. Angelica sinensis
It has a sufficient medicinal flavor. It tastes sweet first, and then hemp. It can be used as pepper. It is also necessary in medicinal brine.
12. Codonopsis pilosula
The taste is bitter and fishy. Increase the taste.
13. Clove
It plays a role in enhancing flavor, removing fishy smell, and enhancing taste in Sichuan cold pickles. It has a strong fragrance and a tingling sensation. The amount of household food must be controlled within 2 grams. Otherwise, a pot of brine will be wasted.
14. Liquorice
To remove the fishy smell, the sweet taste plays a sweetening role in the brine.
15. Osmanthus fragrans
The taste is spicy, broad, woody, bitter, and adds fragrance.
16. Cinnamon
Strong fragrance and sweet taste.
17. Green fruit
Also known as olive, it has sweet, sour and astringent nature, sweet and fragrant aftertaste, and has the effect of producing saliva and clearing heat. Stewed with meat and fish. Make sweet sugar water, such as green fruit, jade, bamboo and lily soup.
18. Cinnamon
It tastes sweet and spicy. It is very hot and has small toxicity, which increases the fragrance. It is divided into barrel cinnamon, thick cinnamon and thin cinnamon. The quality of cassia is the best. It is often used for stewing meat and braising fish, and is the main seasoning of Chaozhou dishes.
19. White pepper
Disperse the cold in the middle of the temperature, lower the air, and increase the spicy taste of pickled vegetables.
20. Cardamom
The taste is spicy and fishy.
21. Yellow gardenia
It has a slight liquorice-like taste and a slightly bitter aftertaste. It can only add color, and has a slight effect of adding fragrance and removing impurities.
22. Shell
It tastes sweet, sour, fishy and fragrant.
23. Cassia seed
The taste is bitter, sweet and salty, which makes the pickled vegetables taste delicious.
24. Luohanguo
It tastes sweet, tastes spicy, eliminates fishiness, and increases the color of dishes.
25. Acanthopanax giraldii
Spicy taste; Remove the fishiness.
26. Dried lemon
Remove the fishy smell, enhance the flavor and increase the flavor of the dishes.
27. Grass drainage
It must be included in the bittern to add fragrance.
28. Thyme
It tastes slightly spicy, bitter and spicy.
29. Green pepper
Increase the spicy taste and flavor of the dishes.
30. Nutmeg (yuguo, nutmeg, nutmeg, fragrant nuts)
It has a strong aroma and is necessary in marinates.
31. Mountain yellow skin
Incense and sweeten.
32. Sannai (Sannai, Sannai, Shajiang, Shajiang)
It tastes sweet and appetizing.
33. Sichuan Zhongjiang White Peony
The taste is bitter, sour and fishy.
34. Caraway seeds
Increase the smell of vegetables, remove fishiness and smell.
35. Xiangguo
Spices, whole grains are used for soup, cooking, pickling, etc., and powdered products are often used for fruit cakes, sausages, etc.
36. Lemongrass
It is fragrant, slightly sweet, and tastes spicy. It is usually used to grind into powder. Mainly used for barbecue dishes. It is also used to prepare complex sauces.
37. Fragrant sand
The smell is pungent and cool. It can remove the fishy and greasy, and also increase the fragrance.
38. Fragrant leaves
Spices, with strong fragrance, generally use cinnamon leaves.
39. Octagon
It tastes sweet, contains volatile oil, and has a strong and special aroma. It is a necessity for marinates. It is also used to make five-spice powder, which can make vegetarian food full of mellow meat flavor.
40. Fennel
Spices are generally used to enhance fragrance and remove fishiness.
41. Perilla frutescens
It tastes spicy and fragrant. It is most used to fry snails. It tastes very fragrant. It can also be used for beef and mutton.
42. Gansong
The brine goose must have it. It is one of the flavor enhancers, with strong fragrance and spicy taste, especially for the necessary raw materials of beef and mutton. Control within 5 grams.
43. Magnolia
Aromatic, it is a necessary material for braised vegetables and roast meat.
44. Amomum villosum
The role of flavor enhancement is to make pickled vegetables, which is expensive.
45. Basil
Aromatic plant, which tastes like fennel and overflows with fragrance.
46. Dill
It tastes spicy and has a special aroma, which can enhance the spicy taste of spicy hot pot.
47. Schizonepeta tenuifolia
It tastes pungent, slightly bitter, and has a strong fragrance. It is often used in cold dishes.
48. Peppermint
Aromatic seasoning, pungent, adds fragrance.
49. Pepper
Increase spicy taste and remove fishiness.
50. Red koji rice
It is made from glutinous rice and other rice fermented by Monascus. It is generally used for color mixing. It has very strong coloring ability and does not fade. It has a slightly sour taste. The quality of the aged rice is the best, and it does not belong to the range of spices.
51. Arnebia
The root is used in Sichuan cuisine. It is ruddy, 90% of which is used for color mixing, and the effect of adding fragrance and removing impurities is small. The amount must be controlled properly. If the amount is too much, it will appear purple.
52. Nanjiang
It has a pungent smell. In addition to soy sauce paste and sugar powder, the sauce used in Taiwan's unique tomato cutting plate also needs to be added with fine southern ginger powder to have the most authentic flavor. Chaoshan area is also commonly used to remove fishiness. Nanjiang powder is one of the raw materials of "five spice powder".
53. Cumin
The pungent fragrance is very strong and unique. It has a strong ability to remove odour and impurities, and can give special flavor to food materials, which is commonly used in northwest China. Usually used alone, roast and fry beef and mutton, chicken, fish, etc.
54. Fenugreek
Its stems and leaves are taken for cooking, with a strong fragrance, a little caramel flavor, and a slightly bitter taste. It can also remove the mutton smell of animal food.
55. Lingxiangcao
It has a strong fragrance and is necessary for Chongqing hot pot.
56. Agastache rugosa leaves
The smell is strong and has the function of covering the fishy smell. It can be used as a cooking seasoning, and it is very delicious to cook agastache crucian carp.
57. Turn orange
It has a strong ability of deodorizing and removing odor and impurities, and can be used to neutralize other halogen materials. Guangzhou people like to cook soup.