Alias: Jamaican pepper, three spice sweet pepper
English name: Allspice
Scientific name: pimenta.
Family and genus: Myrtaceae
Raw material ecology: tall evergreen trees with the aromatic smell of tree leather. The leaves are rectangular, entire, leathery, bright and fragrant. Flowers are clustered in the axils of leaves, with white corollas and fragrant flowers. Berry is round, turquoise, dark green when ripe, with rough skin and small protrusions at the end, similar to black pepper. The fruit has two seeds, which is rich in aroma and spicy in taste. The flowering period is from April to June.
Question 2: Detailed introduction of allspice fruit. The mixed aroma of clove and nutmeg is called allspice. Uses: It is the dried seed of Myrtaceae. Sexual taste: Xin Wen. It has all kinds of fragrant smells. Main ingredients: Seeds contain volatile oil. The ingredients are eugenol, protein, fat, vitamins A, C, B 1, B2 and various minerals. Cooking purposes: used for seasoning fish and meat dishes, or ground into powder (fragrant fruit powder) to add to soup for seasoning, or added to cake or jam to make the taste more delicious. Other functions: antibacterial, bactericidal, relieving flatulence and promoting digestion. Remarks: Aroma was brought to Europe from Jamaica by the Spanish navigator Christopher Columbus in the16th century. Because it looks like black pepper, it was called "Jamaican pepper" at that time.
Question 3: The introduced allspice fruit is mainly produced in Jamaica, Cuba and other Central and South American countries, and it is a plant that can only be cultivated in the American continent. I am very happy to be born in a hot and dry area. Harvesting and processing: harvest when the fruit is ripe but still green. After harvesting, dry in the sun until the peel is reddish brown. After the seeds are dried, they produce a mixed aromatic smell similar to cinnamon, clove and nutmeg, so they are called fragrant fruits.
Question 4: Introduction to Chinese Pinyin of Spiced Fruit: Multiple aliases: Jamaican Pepper, Three Spices Sweet Pepper English Name: Allspice Scientific Name: pimenta Medicinal Plants Family and Genus: Myrtaceae Ecological Basic Materials: Tall evergreen trees, with fragrant bark. The leaves are rectangular, entire, leathery, bright and fragrant. Flowers are clustered in the axils of leaves, with white corollas and fragrant flowers. Berries are round, turquoise, dark green when ripe, with rough skin and small protrusions at the end, similar to black pepper. The fruit has two seeds, which is rich in aroma and spicy in taste. The flowering period is from April to June.
Question 5: What is the taste of balsam fruit? Put too much seasoning, okay? Take less medicine.
Question 6: What are the functions and dosage of Flos Magnoliae, Fructus Piperis Longi, Radix Angelicae Dahuricae, Senecio scandens, and Fragrant Fruit? Xinyi; Warm and pungent in nature, entering the lung and stomach. Because of its pungent taste, dispelling heat, fragrant and easy to escape, lifting the head and face, and clearing the nose, it is essential to treat sinus headache. At the same time, as long as the compatibility is proper, both cold and heat can be used, and both oral and external use have good curative effects.
Cooking: warming the middle, dispelling cold and relieving pain. It is suitable for vomiting due to stomach cold, loss of appetite, epigastric pain, and diarrhea due to bowel sounds.
Angelica dahurica: white clover, alias Angelica dahurica, Angelica dahurica, Zefen, etc. , is an umbrella-shaped perennial herb. Produced in Northeast China, North China, Zhejiang, Sichuan and other places. Roots used as medicine have the functions of expelling wind and removing dampness, promoting blood circulation and relieving pain.
Senecio scandens: It mainly increases fragrance and stimulates appetite.
Fragrant fruit: Fragrant fruit is usually sold as whole fruit granules or ground into powder. The shelf life of dried fruit granules is longer than that of powdered products, and the powder ground with fruit granules is more fragrant when necessary. Fresh fragrant fruit leaves can also be used as spices.
All belong to traditional Chinese medicine, so don't use too much. It's three-point poison! How much you use for each item is combined with how much you make, but each item cannot exceed100g. If you cook less, 20-30 grams will do!
Question 7: What are spices and fragrant fruits made of? Warm and pungent in nature, entering the lung and stomach. Because of its pungent taste, dispelling heat, fragrant and easy to escape, lifting the head and face, and clearing the nose, it is essential to treat sinus headache. At the same time, as long as the compatibility is proper, both cold and heat can be used, and both oral and external use have good curative effects.
Cooking: warming the middle, dispelling cold and relieving pain. It is suitable for vomiting due to stomach cold, loss of appetite, epigastric pain, and diarrhea due to bowel sounds.
Angelica dahurica: white clover, alias Angelica dahurica, Angelica dahurica, Zefen, etc. , is an umbrella-shaped perennial herb. Produced in Northeast China, North China, Zhejiang, Sichuan and other places. Roots used as medicine have the functions of expelling wind and removing dampness, promoting blood circulation and relieving pain.
Senecio scandens: It mainly increases fragrance and stimulates appetite.
Fragrant fruit: Fragrant fruit is usually sold as whole fruit or ground into powder. The shelf life of dried fruit granules is longer than that of powdered products, and the powder freshly ground with fruit granules is also fragrant when needed. Fresh and fragrant fruit leaves can also be used as spices.
All belong to traditional Chinese medicine, and the dosage should not be too much. It is a three-point poison. The amount of each item is combined with the amount of things you make, but each item cannot exceed100g. If you make a small amount of things, 20-30 grams will do.
Question 8: One of the seasonings sold in Chongqing is called Guo Xiang, which is widely used in hot pot. The shell is much like nutmeg. How about nutmeg? It should be "Amomum tsao". Amomum tsaoko (scientific name: Amomum tsaoko) is the fruit of Amomum tsaoko, also known as Amomum tsaoko and Amomum tsaoko. The dried fruit is oval, with three obtuse sides, 2 ~ 4 cm long and 1 ~ 2.5 cm in diameter. There is a round protrusion at the top and a fruit stalk at the bottom. The surface is grayish brown to reddish brown, with obvious longitudinal grooves and ridges. Hard, broken, and gray inside. The gas is weak, and when the seeds are broken, they give off a special smell with spicy taste. It is best to be big and full, reddish brown in color and strong in smell. 10 ~ 1 1. When the fruit begins to mature and turns reddish brown without cracking, it can be harvested, dried or dried with low fire. Distributed in China, Yunnan, Guangxi, Guizhou and other places. Location: Yunnan, Guangxi, Guizhou and other places.
Question 9: Who can't eat passion fruit? People with a bad stomach should not eat too much, so as not to cause hyperacidity. Then there are people who are allergic to passion fruit. . . Needless to say, you can't eat it.
Question 10: What are eighteen kinds of spices and what are all spices?
The spice of allspice fruit is made from dried berries of allspice fruit trees in West India, including cloves, cinnamon and nutmeg. It tastes spicy and fragrant. When it is dry, the berry becomes a dark brown ball, which is only a little bigger than pepper. Jamaicans like to add them to seasonings, soups, stews and dishes cooked with curry. They can also be used to make pickled spices, cakes, biscuits, fruit stuffing batches and so on. Food manufacturers use them to make tomato juice, pickles and sausages.
Fennel seed
Huang Ruixiang's seeds are native to the Middle East. It has a special fragrance similar to licorice. Middle easterners or Indians like to add it to soups or stews. Europeans often use it to make cakes, biscuits and sweet bread. The most common is to make candy or fennel oil. In addition, fennel seeds can be stewed with fish or shellfish with strong Mediterranean flavor, or mixed with melted cream, roasted fennel seeds and lemon juice and poured on roasted seafood. When stored, it should be kept in a cool and dry place.
Ge Fen
Ge Fen is native to the West Indies. This is a kind of white starch, which is made from pueraria lobata in West India. It looks like corn flour and has no taste. Mainly used to make sauces, fruit fillings, puddings, etc.
purple perilla
The original name of perilla is derived from Greek, which means "royal sesame oil". It originated in the Pacific Islands and spread from Asia to Europe in the16th century. Perilla frutescens, a native variety, has small white flowers, and its essential oil is light yellow and green, with a sweet taste. There are about 150 kinds of perilla in the world, among which St. basil and sweet basil are often added to Thai dishes and can also be added to salads as decorative dishes.
Bay leaf
Laurel leaves are green shrubs or small trees native to the Mediterranean coast of southern Europe. The laurel leaves are all green, rectangular and lanceolate, about three inches long, smooth, spicy and bitter. Bay leaf is a common seasoning and meal decoration in Europe, such as soup, meat, vegetables, stews and so on. It can be said that it is nourishing the stomach.
coriander
Caraway seed, also known as fennel seed, is native to Asia, Northern Europe and Central Europe. It is the fruit seed of a biennial parsley herb, which is about 65,438+0/5 inches long, and its end gradually narrows, similar to a meniscus. Hard coriander has five iron-gray thorns. Coriander is sweet and fragrant like fruit, but it is bitter and spicy after crushing, like lemon peel. It is usually used as an edible seasoning, such as various rye bread, sausages, cheese, shredded mutton and cabbage, cabbage and soup.
Cardamom
Cardamom has been one of the most precious spice ingredients since ancient times. It is native to India and Sri Lanka, and also grows in southeast Thailand near Cambodia. This plant belongs to ginger, which is a black seed in an oval green pod, about 1/4 inches long. The pod outside was originally turquoise, and people in some areas put it in the sun to make it white or wheat yellow. Cardamom is sweet and fragrant, and is used in all kinds of Thai dishes with sweet or mint flavor.
celery
Celery can be divided into two types: Benqin (China type) and Yang Qin (celery type). This celery has a slender petiole, while celery is a celery variety introduced from abroad with a wide and flat petiole. Celery is a common herb growing in Eurasia, and its leaves are green and thin-pointed. Its bright green leaves and petioles are of high quality, and its taste is fragrant. As a decorative vegetable material, it not only adds icing on the cake, but also stimulates appetite.
Celery seed
Celery seeds are extracted from the seeds of celery, a biennial plant of parsley family. They are very small, oval, light brown, slightly spicy and fragrant, and contain many effective ingredients. It has the effects of relieving rheumatism, rheumatoid arthritis, gout and hyperuricemia. They are also excellent diuretics, calming the central nervous system, calming nerves and relieving flatulence and indigestion.
Eshin
Emei is native to southern Soviet Union, Middle East and France, and belongs to Millet. Its bright green leaves are often used as decorative vegetables, and its parsley smell can be used as an ingredient of exquisite herbs. Emei is usually used to make sauces, and its pale stems enhance the flavor of green salads, vinegar and many other dishes.
pepper
Pepper is a perennial woody plant of Solanaceae, which is native to Central and South America and western India. Now it is cultivated in tropical areas all over the world, with more than 200 well-known varieties, which are the most widely distributed perfume plants. Pepper has almost no other taste except its spicy taste. The hottest part is the seed and the white veins beside it. As for the degree of spicy taste, it varies from variety to variety.
Chive
Garlic, also known as winter onion, fire onion, chive or four-season onion, belongs to Allium of Liliaceae and is a herb with many perennial roots. It originated in >>