A detailed guide to the effects of 21 spices, explained in one article

In Chinese cooking, delicious food cannot do without oil, salt, soy sauce, vinegar, scallions, ginger, and garlic, and besides these, if you want food to be more fragrant and more flavorful, then spices are indispensable. There are many varieties of spices, so do you know what effects they have? Let's learn about them together.

1. Classification standards for spices

1. Spices with a heating and pungent sensation: such as chili, ginger, black pepper, Sichuan peppercorn, etc.

2. Spices with a pungent effect: such as garlic, scallion, onion, Chinese chives, horseradish, etc.

3. Aromatic spices: such as laurel, cinnamon, clove, allspice, vanilla beans, nutmeg, etc.

4. Herb spices: such as fennel, licorice, thyme, etc.

5. Spices with a coloring effect: such as turmeric, red pepper, saffron, etc.

2. The effects of various spices

1. Turmeric: the root is used as a seasoning, tastes pungent, has a slight orange flavor, has a special fragrance, and can add a golden yellow color to dishes.

2. White cardamom: as a seasoning, it can remove off-flavors, increase pungency and fragrance, has a full aroma, and is essential for making braised dishes.

3. Angelica dahurica: smells bitter and fragrant, tastes pungent, cool, and slightly bitter; used as a seasoning, it can remove off-flavors and increase pungency and fragrance.

4. Astragalus: for spontaneous sweating due to exterior deficiency, night sweats due to yin deficiency, and qi deficiency and weakness; tastes sweet, removes fishiness.

5. Grass cardamom: a spice plant, increases fragrance, removes fishiness and muttony odor.

6. Tsao-ko: a seasoning spice, tastes bitter, increases pungency and fragrance.

7. Agarwood: a seasoning spice, increases pungency and fragrance.

8. Dried tangerine peel: reduces internal heat, removes dampness, stimulates appetite, removes fishiness.

9. Dahongpao Sichuan peppercorn: increases fragrance and the numbing, spicy mouthfeel.

10. Tree peony bark: has a strong special fragrance, tastes slightly sweet, and is fairly pungent.

11. Angelica sinensis: has a strong medicinal fragrance, with bitterness at first taste, then numbness; often used in braising mixes.

12. Clove: strong fragrance, with a numbing tongue sensation; plays roles such as increasing fragrance, removing fishiness, and enhancing flavor.

13. Cassia bark: very hot in nature, pungent and sweet in taste, slightly toxic, increases fragrance.

14. White pepper: dispels cold, directs qi downward, removes fishiness and muttony odor, increases pungency.

15. Yellow gardenia: has a slight licorice taste, with a slightly bitter aftertaste, used for coloring.

16. Bitter orange: tastes pungent, sweet, and sour; removes fishiness, increases fragrance.

17. Monk fruit: tastes sweet, removes fishiness, increases the visual appeal of dishes.

18. Lemongrass: fragrant in taste, slightly sweet, a food spice, can be ground into powder for use. Mostly used for grilled dishes, and also used to prepare compound sauces.

19. Bay leaf (cassia leaf): a spice, with a fairly strong fragrance, can increase the fragrance of dishes.

20. Star anise: tastes sweet, contains volatile oil, has a strong and special aroma, and is a necessity in braising mixes.

21. Perilla: tastes pungent and fragrant, most used for stir-frying river snails, has a very fragrant taste, and can also be used for beef and mutton.

Of course, besides the spices introduced above, there are many more that have not been mentioned, and in daily use, we often combine them to better enhance the flavor of dishes. Do you have anything else to add about spices?

For wonderful articles with pictures and text and popular comments about spices, you may be interested in the following recommended content from Nongxun Network. Welcome to read.

Agricultural products you may be interested in: spice supply