What are spices?

Question 1: What are spices? There are chili peppers

Spices are subdivided into 5 categories:

1. Spices with a sense of heat and spiciness, such as chili peppers, ginger, pepper, Sichuan peppercorns, paprika, 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.

Question 2: What does spice refer to? Hello! !

Spice refers to natural spices.

Simply speaking from the three words of spices, fragrant; refers to the aroma, pungent; and hemp, which represents the taste component.

In general, condiments that have a certain aroma and a certain taste are called spices. Natural spices are the spice ingredients contained in the roots, bark, leaves, stems, buds, fruits, etc. of certain natural plants. And these ingredients have a certain smell and taste. It can give the product a certain flavor and can also suppress and correct the bad smell of certain foods. In addition, according to the principle of combining food therapy and supplementing medicine and food, it also has the function of increasing appetite and promoting digestion. Many spices have antiseptic and antibacterial effects, special biopharmacological effects, and a considerable amount of anti-oxidation substances. They are our ideal additives for food industry processing and preparation.

1: Classification of natural spices:

Natural spices can be divided into two categories: 1. Strong aromatic type (irritant, non-irritating); 2. Type of spicy food ; From the analysis of chemical components: it is divided into 3 categories: 1. Nitrogen-free aromatic, (aromatic spicy food) spicy ingredients are fluorine-free aromatic compounds and spicy flavors exist in aromatics at the same time. Generally, the spicy taste is weak, and the source of flavor ingredients On alkenes or aromatic compounds. 2. The spicy ingredients of sulfur-containing (acute spices) are sulfhydryl esters or mercaptans, which are sulfur-containing volatile compounds, and part of them evaporates when eaten. Not only *** the oral cavity, but also *** the nasal cavity. 3. Amides: (spices without strong smell) The pungent ingredients are mainly amides, which are non-volatile compounds. When eaten, they will feel a strong stimulation to the oral mucosa.

2: What are the characteristics of water-soluble natural plant spices:

my country has the largest variety of spices and has been used for the longest time. During the long life, they are still used according to ancient methods. The method is to grind the powder and boil the ingredients into water. It can be used in general dishes and enter food factories for processing and blending. This means that our national treasure of the Chinese nation has not yet fully exerted its unique functions. Water-soluble natural plant spices (such as aniseed, pepper, etc.) are extracted and refined using modern bioengineering technology. Non-toxic and harmless, clean, hygienic and easy to use.

Three: Features:

1. Purely natural

During the preparation process, no chemical synthetic substances are added to maintain all the active ingredients of the raw materials. Achieving original juice, original color and original taste.

2. Water solubility

In the meat processing process, the main processing characteristics of Western-style products are: injection and rolling. However, if you use powder to add it, it cannot be injected, and it cannot be absorbed by rolling it. The aromatic substances in the cooking water are easy to volatilize, and the water itself cannot remove certain components of the spices. For example: Sichuan peppercorns are not effective. For traditional sauce-based meat products, there are differences in the length of time and the number of ingredients packaged. And the taste in the center is different from the taste on the outside. But water-soluble spices are made using traditional Western techniques. Through injection, rolling and kneading, no matter how big the meat is, it will have the same flavor no matter where it is cut. Although the instant noodle soup currently used on the market smells delicious, it leaves people with a shortcoming after eating. They see black spots on the bottom of the bowl, and they cannot start well and end well.

Four: Classification of spices:

Spices are subdivided into 5 categories:

1. Spices with hot and pungent feel, such as pepper and ginger , pepper, Sichuan pepper, 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.

Thank you! !

Question 3: What are the spices? Spicy spices

Spicy spices are subdivided into 5 categories:

1. Spices with a sense of heat and spiciness, such as chili pepper, ginger, pepper, Sichuan peppercorns, paprika, 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.

Question 4: What are the spices? Spicy spices

Spicy spices mainly refer to the dry powder or essential oil of aromatic plants used in food seasoning. Human beings have begun to use some aromatic plants with medicinal properties 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 Sterilization and antiseptic 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, paprika, 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 is mainly composed of chili pepper, mixed with fennel, garlic, etc., and 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.

Question 5: Complete list of edible spices 1. What are spices?

The term spice refers to substances widely used in food; they may have a strong aroma, have a pungent taste, may be used for coloring, may be used to increase appetite, or may have Good for digestion. In summary, most of the spices commonly referred to today are the dried products of spice plants. They can be roots, flowers, buds, branches, bark, leaves, fruits, etc. of plants. They can bring unique flavor, color and luster to food. *** Sense of sexiness. Spices can be collectively referred to as spices in the Chinese food and cooking circles. ?2. What are the types of spices?

1. Mainly aromatic spices, such as anise, basil, mustard seeds, annua, cardamom, cloves, cinnamon, coriander, dill, fennel, nutmeg, sage leaves, etc.

2. Spices mainly used to increase appetite: such as ginger, chili, pepper, mustard, mountain greens, Sichuan pepper, etc.

?3. Spices with deodorizing (odour-correcting) properties, such as garlic, laurel, onions, sage leaves, roses, thyme, etc.

4. Spices with coloring properties, such as red pepper, saffron, turmeric, etc. ?The national standards published by the State Bureau of Technical Supervision in 1991 stipulated the technical standards for 42 types of spices commonly used in my country. ?3. Why do you need to add spices when frying the hot pot base?

First of all, it is the need to present fragrance, increase fragrance and suppress odor. Chongqing hot pot, especially the traditional hot pot represented by "Old Hot Pot", uses butter, chili, pepper, ginger, garlic, and watercress as the main ingredients. No spices are used, and the chef determines the base by controlling the heat. ?The aroma, especially after the butter is matured, has a fishy smell, and ginger, garlic and other ingredients alone cannot effectively suppress the smell of butter. Therefore, the old Chongqing hot pot just feels heavy and greasy, but lacks fragrance. However, the hot pot base spices we developed combine dozens of natural spices according to scientific formulas and are added to the hot pot base to inhibit It has the functions of eliminating odor, removing evil, presenting fragrance, and increasing fragrance.

Secondly, there is the need for antisepsis, sterilization, and fragrance retention. During the frying process of the hot pot base, due to the high temperature, most of the bacteria in the material have been killed, but the water in the base cannot be completely fried. Therefore, after the base is cooled, it must be stored and ready for use. When water comes into contact with air, the base material will gradually undergo oxidation, mildew, rancidity, etc., which will seriously affect the quality of the hot pot base, and may even make it unusable. The hot pot base spices we developed contain ingredients such as cloves, qianli, etc. Incense, cardamom, cinnamon, etc. have strong sterilizing and antiseptic effects. It provides a guarantee to maintain the quality and aroma of hot pot base ingredients and extend the shelf life.

Third, the need for dietary health care. When diners eat hot pot, they often eat uncooked dishes due to improper scalding methods, which often leads to diarrhea. Some diners' gastrointestinal allergies to spicy foods can also cause diarrhea, or some diners have diarrhea due to their own gastrointestinal allergies. Depending on your physical condition, such as spleen and stomach deficiency, kidney yang deficiency, intestinal cold and diarrhea, colds, etc., eating hot pot will cause discomfort. According to the principle that medicine and food have the same origin, we have added ingredients such as cardamom, amomum villosum, huoxiang, and paicao into the hot pot spices that are both food and medicine to alleviate the discomfort caused by diners while eating hot pot. It has good functions of removing cold, warming the body, reducing dampness and stopping diarrhea. ?4. Why do you need to add spices when mixing the pot?

First of all, there is the need for fragrance. We know that spices are added when the hot pot base is fried. The ingredients in the spices play the role of suppressing odor, increasing aroma, antisepsis, and medicinal effects. The aroma enhancement effect is slowly released during the scalding process of the hot pot, which has the effect of Persistence. But diners are impatient. They have high requirements for the aroma before eating hot pot. Therefore, based on the psychology of diners, we developed... >>

Question 6: What are the spices? What, is it equal to food additives? Spices are not food additives. Spices are made from the seeds, flower buds, leaf stems, flower buds, roots, etc. of plants, or their extracts, which have a natural 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. Spices are widely used in cooking foods and the food industry, mainly for flavoring, seasoning, and color mixing.

Question 7: Why are there spices? It’s Japanese: the meaning of spices

Question 8: What are food spices? 20 points Food flavors are referred to as flavors. Flavor substances are added to improve the flavor of food. In addition to spices used directly in food, certain other spices such as toothpaste spices, tobacco spices, oral cleansers, oral medicinal spices, etc. can also be regarded as edible spices in a broad sense. A category. Edible flavors are divided into two categories: permitted use and temporarily permitted use. They can be divided into natural and artificial flavors according to different sources. Currently, there are 534 kinds of edible spices allowed to be used in my country, including 137 kinds of natural flavors and 397 kinds of synthetic flavors; 157 kinds of spices are temporarily allowed to be used.

Question 9: What are the twelve basic spices? Ma pepper has a special aroma and long-lasting numbness, and is an excellent condiment.

Szechuan pepper has an aromatic smell and a spicy taste. It can remove the fishy smell of various meats, promote gastric juice secretion and increase appetite. Szechuan pepper can dilate blood vessels, thereby lowering blood pressure.

Pepper, pepper is divided into two types: white pepper and black pepper. Both are food condiments. The taste of white pepper is less ***. Black pepper has a stronger spiciness than white pepper, with a spicy aroma that removes fishiness and enhances flavor. It is more commonly used to cook offal and seafood dishes; white pepper has greater medicinal value and can dispel cold, strengthen the stomach, etc. It can increase appetite, aid digestion, and promote sweating; it can also improve abnormal leucorrhea and epilepsy in women.

Cinnamon, with its fragrant aroma, can remove the fishiness and greasiness of meat dishes and increase appetite. Appropriate addition of cinnamon to dishes can help prevent or delay type 2 diabetes caused by old age. ; Cinnamon contains phenyl acrylic acid compounds, which have a therapeutic effect on prostatic hyperplasia. Cinnamon is most suitable for stewing various meats, braised pork, braised various meats, etc.

Fragrant leaves have a unique fragrance and have the functions of warming the middle and promoting qi, relieving pain and dispersing cold, removing cold and strengthening the stomach. It is used to braise meat, stew meat, or make soup. The smell of bay leaves is very strong, so don’t add too much, otherwise it will cover the original flavor of the food.

The bitter taste of tangerine peel can be coordinated with other flavors. It can be used to cook dishes to improve the taste. It can not only remove the fishy smell of fish, but also make the dishes particularly delicious. It can also be used to make tangerine peel plums, Chenpi duck and tangerine peel wine are all unique in color, aroma and taste.

Dried hawthorn slices have the functions of appetizing and digesting, resolving stagnation and accumulation, promoting blood circulation and dissipating blood stasis, resolving phlegm and promoting qi. In cooking, they are often used to stew various meats or braise various meats. It can remove the fishy smell and the meat will cook quickly.

Cumin, also known as fennel and coriander, can remove the odor from meat and make it fragrant again. Hence the name "fennel". It is often used for cooking meat, seafood, sesame cakes and other pasta. When using cumin as filling, it should be blanched in boiling water. When used in braised vegetables or braised in soy sauce, it has the best effect when used in conjunction with Sichuan peppercorns.

Five-spice powder, 5 kinds of spices are ground into powder and mixed together.

Flax seeds can improve sleep quality, remove fat and blood pressure, relieve constipation, stop diarrhea, improve immunity, strengthen the brain, moisten the intestines, reduce inflammation and relieve pain, lower blood sugar and thirst, suppress cancer and anti-tumor, and nourish the body. Yin tonic.

Tonka bean is a spice with a unique aroma and is one of the indispensable spices for northwest housewives to make pasta.

Chicken essence is a compound freshness-enhancing and flavor-enhancing seasoning made from fresh chicken, chicken bones, and eggs. It can be used in all occasions where MSG is used. Adding it to dishes, soups, and pasta in appropriate amounts can achieve the desired effect.

Longan, also known as longan, is warm in nature and sweet in taste. It can benefit the heart and spleen, replenish qi and blood, and has a good nourishing and tonic effect. The inhibitory rate of longan on uterine cancer cells exceeds 90%. It is a gynecological disease in women with menopause. During the stage when tumors are prone to occur, it is beneficial to health to eat some longan appropriately. Longan has a tonic effect and can be used as an auxiliary treatment for people who need to take care of themselves after illness and who are weak.

Hope this helps.