Pepper: a fiery temptation
Zanthoxylum bungeanum is a well-deserved overlord in the spicy world. It contains capsaicin, which can activate a receptor on the tongue called TRPV 1, resulting in a burning sensation. This kind of stimulation is an irresistible temptation for spicy people. There are many kinds of peppers, such as red lantern-like morning pepper, medium-spicy millet pepper, fragrant Hunan chopped pepper and lovely bullet pepper. Each kind of pepper carries different spicy degree and flavor, which adds heat and passion to the dishes.
Pepper: a long and spicy smell.
Pepper, as an evergreen tree in spice industry, is also a member of spicy seasoning. Its pungent feeling mainly comes from piperine, which has strong penetrating power and can directly reach the depths of taste buds, bringing a long and melodious spicy fragrance. Pepper granules are divided into black pepper and white pepper. Black pepper has a strong spicy degree and a strong aroma, while white pepper has a slightly weaker spicy degree and a more pungent aroma. Whether it is to add flavor to the soup base or to decorate dishes, peppers occupy a place on the spicy stage with their unique spicy temperament.
Ginger: warm and cold warm current.
Ginger is a spicy food in traditional Chinese medicine, and its spicy taste mainly comes from gingerol. This substance can promote blood circulation and dispel cold, and is an essential condiment for health preservation in winter. Ginger is moderately spicy, not as wild as pepper, but it can bring warm connotation to dishes. Whether cooking or stewing, or making tea or soup, ginger can be seen everywhere, adding a different flavor to the taste.
Zanthoxylum bungeanum: a spicy and delicious soul
Zanthoxylum bungeanum is an indispensable spicy seasoning in Sichuan cuisine. Contains capsaicin, which can stimulate the nerve endings of the tongue, produce a unique sense of paralysis, and interweave with the spicy taste to form a wonderful combination of spicy and delicious. Zanthoxylum bungeanum can be divided into red pepper and green pepper. Red pepper is light and has a strong hemp flavor, while green pepper is heavy and has a clear flavor. Whether it is used as the bottom material of hot pot or pickled pot-stewed, pepper injects Sichuan flavor into dishes with its unique spicy and delicious flavor.
Onions and garlic: the cornerstone of spicy stimulation
Although onion and garlic are not spicy seasonings in the traditional sense, they add an indispensable basic flavor to dishes. The onion is slightly spicy, and the garlic cloves are spicy. When they are fried, sauced and mixed, their pungent smell can be released instantly, which stimulates the delicacy of ingredients. Whether cooking, cold salad, stuffing or soup, onion and garlic have become all-round seasonings in home cooking with their spicy and exciting skills.
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The commonly used spicy seasonings have their own advantages, adding rich taste experience to dishes. They can not only stimulate taste buds and arouse appetite, but also drive away cold and keep warm, which is good for health. In daily cooking, mastering the proportion of these spices can create different levels of spicy taste, so that the tip of the tongue can wander freely in the spicy world and enjoy the taste feast.