China has a rich and diverse food culture, and as an important part of Chinese cuisine, various seasoning spices play an indispensable role in Chinese cuisine. Not only do they give dishes a unique flavor, but they also have important nutritional values and medicinal effects. In this article, we will introduce several common Chinese spices that are also our company's regular condiments, and discuss their uses and effects.
1. Octagonal
Star anise is a spice that resembles a star, so it is also called "star anise" or "anise". It has a strong sweet aroma and is mainly used to flavor stews, brine, hot pot bases, etc. Star anise can not only remove the smell and increase the fragrance, but also has the medicinal effect of dissipating cold in warmth, regulating and relieving pain. When cooking dishes such as braised pork, braised chicken, and beef, adding star anise can add the flavor of the dish and make the meat more delicious and delicious. In addition, star anise is also commonly used in the production of mulled wine, condiments, and baked goods, such as star anise biscuits, star anise wine, etc.
2. Cinnamon
Cinnamon bark, also known as cinnamon, is a spice extracted from the bark of the cinnamon tree. It has a rich sweet flavor and a slightly spicy taste, and is often used in dishes such as stewed meat, and soup. Cinnamon can not only increase the fragrance of dishes, but also has the effect of dissipating cold in warmth and invigorating blood and menstruation. Adding cinnamon to stewed meats such as beef and lamb can remove the fishy smell of the meat and make the soup richer. In addition, cinnamon bark is also one of the important components of allspice powder, which is often used in the preparation of brine and the preparation of spice oil.
3. Sichuan pepper
Sichuan pepper is one of the soul condiments of Chinese Sichuan cuisine and is famous for its unique spicy taste. Sichuan pepper is divided into red pepper and green pepper, red pepper has a numb taste, while green pepper has a citrus aroma and a lighter hemp taste. Sichuan pepper is mainly used in Sichuan dishes such as spicy hot pot, mapo tofu, spicy shrimp, etc., which can make the dishes spicy and fragrant in the mouth, and have a long aftertaste. In addition to enhancing flavor, Sichuan pepper also has the medicinal value of strengthening the stomach and eliminating food, relieving pain and dissipating cold. In traditional Chinese medicine, Sichuan pepper is often used to treat symptoms such as stomach cold and abdominal pain.
4. Bay leaves
Bay leaves, also known as bay leaves, have a place in Chinese cuisine, although not as common as other spices. The main function of bay leaves is to remove the smell and increase the flavor, and it is often used in stews, brine and soups. Its rich aroma neutralizes the fishy notes of meat and fish, adding to the complex flavor of the dish. For example, when stewing beef, chicken, and braised pork, adding a few bay leaves can enhance the overall flavor level. Bayberry also aids digestion and is often used to make tea to relieve stomach pain and gas.
5.Cumin
Cumin is a seasoning with a strong aroma that is commonly used in grilling and stir-frying. The unique aroma of cumin is especially suitable for pairing with mutton, and is an indispensable condiment in Xinjiang cuisine. In dishes such as kebabs and lamb chops with cumin, cumin not only masks the fishy smell of meat, but also adds to the exotic flavor of the food. Cumin also has the effect of promoting digestion and warming the stomach, especially suitable for use in cold climates. In addition, cumin is often used to prepare spice powders, which are used to flavor vegetables and meats, giving dishes a richer aroma.
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Post time: Sep-18-2024