Spice is the use of plant seeds, buds, leaves, stems, roots, etc., or their extracts, which have a pungent aroma, impart flavor to food, increase appetite, and help digestion and absorption. Spices contain volatile oils (essential oils), spicy ingredients and organic acids, fibers, starch granules, resins, mucus substances, gums and other ingredients. Most of their aroma comes from distilled essential oils.
Many spices have antibacterial and antiseptic effects, as well as special physiological and pharmacological effects. Some spices also contain considerable amounts of substances that prevent oxidation. Types and aroma characteristics of commonly used spices:
Chili pepper
It has a strong spicy taste, which can promote saliva secretion and increase appetite. Chili powder is generally used to add spiciness to soups. and coloring effects.
Ginger
The rhizome has an aromatic and strong spicy smell and refreshing flavor. Ginger powder is commonly used in powdery soups, and fresh ginger is easy to use in liquid soups.
Garlic
It has a strong smell and spicy taste, which can increase appetite, stimulate the nervous system, and promote strong blood circulation. The roots and stems are aromatic and have a strong spicy taste. They are used in soups. It can mask the odor and make the fragrance rich and soft. However, the dosage in powdery soup should be appropriate and not too large. The general dosage is 0.5-1%.
Chives
It has a pungent smell and spicy taste similar to garlic. The spicy taste disappears after drying and becomes sweet after heating. Use the powder to prepare soups to greatly increase the aroma. Use dehydrated scallion leaves to add green embellishments to instant noodles and tempt your appetite.
Pepper
It has a strong aroma and spicy taste. It can be black or white in color. White pepper is commonly used and is essential in spicy soups. The dosage is about 1-2.5%. .
Zanthoxylum bungeanum
It has a special aroma and strong spicy taste, and is spicy and long-lasting. It is an indispensable condiment in northern and southwestern my country and is commonly used in spicy soups.
Cinnamon
It has a special aroma and pungent sweetness. The dosage in powder soup is 0.5-1%.
Anise
It has a special aroma and is slightly sweet. The dosage in powder soup is about 0.5-1%.
Spicy spices
Spicy spices mainly refer to the dry powder or essential oil of aromatic plants used in food seasoning. Humans have begun to use some pungent aromatic plants as medicines in diet since ancient times. Their essential oil content is high and has strong taste and aroma effects. It can not only promote appetite and improve the flavor of food, but also has sterilization and antiseptic properties. Function. Today's spices are not only available in powder form, but also in the form of essential oils or oleoresins. Spices are subdivided into 5 categories:
1. Spices with a hot and pungent feel, such as chili pepper, ginger, pepper, Sichuan peppercorns, sweet pepper, etc.
2. Spicy spices, such as garlic, green onions, onions, leeks, horseradish, etc.
3. Aromatic spices, such as laurel, cinnamon, cloves, allspice, vanilla beans, nutmeg, etc.
4. Herb spices, such as fennel, caraway (Fennel), licorice, thyme, dried tea, etc.
5. Spices with coloring effect, such as turmeric, red pepper, saffron, etc.
Mixed spices
Mixed spices are a mixture of several spices to give them a special mixed aroma. Its representative varieties include: curry powder, chili powder, and five-spice powder.
Five-spice powder
Five-spice powder is often used in Chinese cuisine. It is made from a mixture of five raw materials such as fennel, peppercorns, cinnamon, cloves, and tangerine peel. It has a good fragrance.
Chili powder
Chili powder, the main ingredient is chili pepper, mixed with fennel, garlic, etc., which has a special spicy aroma.
Curry powder
It is mainly composed of three parts: aroma-based spices, spiciness-based spiciness, and color-based spices. The general mixing ratio is: 40% flavorings, 20% spicy ingredients, 30% color spices, and 10% other ingredients. Of course, the specific method is not limited to this. By constantly changing the mixing ratio, various unique styles of curry powder can be produced.