Such as pepper, clove, cinnamon, etc. They are mainly used to add flavor to food, not to provide nutrition. Some plants used as spices can also be used in medicine, religion, cosmetics, spices or food. Spices are rarely used alone, and most of them are composed of dozens of ingredients. Sometimes, spices also refer to materials used to make fragrance.
Spices are not food additives. Spices are seeds, flower buds, leaf stems, flower buds, root blocks, etc. Refers to plants or their extracts, which have stimulating fragrance, give flavor to food, stimulate appetite and help digestion and absorption.
Spices contain volatile oil (essential oil), spicy components, organic acids, fibers, starch granules, resins, mucilage substances, gums and other components, and most of their aroma comes from distilled essential oil. Spices are widely used in cooking food and food industry, mainly playing the role of seasoning, seasoning and color matching.
Spices are divided into five categories:
1, spicy spices, such as pepper, ginger, pepper, pepper, pepper, etc.
2, spicy condiments, such as garlic, onion, onion, leek, horseradish and so on.
3, aromatic spices, such as laurel, cinnamon, cloves, fragrant seeds, vanilla beans, nutmeg and so on.
4, vanilla spices, such as fennel, coriander (fennel), licorice, thyme, cumin and so on.
5, spices with coloring effect, such as turmeric, red pepper, saffron, etc.