Star anise is sweet. Illicium verum fruit can be directly used in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc. Anise oil and star anise oil resin are usually used in meat products, condiments, soft drinks, cold drinks, sweets, cakes, baked goods and other food processing industries. The market consumption is increasing year by year, and there is a tendency to gradually replace spice raw materials. Illicium verum fruit has the functions of invigorating stomach, expelling wind, relieving pain, regulating middle warmer and regulating qi, eliminating cold and dampness, and treating dyspepsia and neurasthenia. With the development of new drugs, its application is expanding. Shikimic acid extracted from Illicium verum can be used to synthesize anticancer drugs and prepare drugs against influenza A or B. The dried Illicium verum L. contains shikimic acid 8%- 13%, which is the best natural plant raw material at present. Except for the higher content of Illicium verum L. (the seeds of Illicium verum L.), no plants with potential scale production value have been found so far.
Star anise and fennel are commonly used seasonings, which are necessary for cooking fish and stewing meat and making braised food. They are called fennel because they can remove the odor from meat and add fragrance to it again. Anise is aniseed, and its scientific name is "Illicium verum". Foeniculum vulgare L. seeds are condiments, and its stems and leaves also have aroma, which is often used as stuffing for steamed stuffed buns, jiaozi and other foods. The main ingredients they contain are fennel oil, which can stimulate gastrointestinal nerve and blood vessels, promote the secretion of digestive juice, increase gastrointestinal peristalsis and eliminate accumulated gas, so it has the effects of invigorating stomach and promoting qi circulation; Sometimes gastrointestinal peristalsis will decrease after excitement, which will help to relieve spasm and pain. Alias fennel seed, fennel, fennel, Huai Xiang, Xiang Si Cai, fennel.
Cinnamon bark, also known as Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia, is a general name for bark of Lauraceae plants such as Tenjikukatsura, Yinxiang, Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia. This product is a commonly used Chinese medicine, and it is also a food spice or cooking seasoning. The original plants of commercial cinnamon are complex, with about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 kinds commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Yinxiang and South China osmanthus, etc. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stew in Chinese food and is one of the ingredients of spiced powder. Cinnamon bark is suitable for patients with waist and knee cold pain, yang deficiency, cold, wind-cold-wet arthritis, cold limbs, stomach cold pain, loss of appetite, vomiting of clear water, dull abdominal pain, diarrhea due to bowel sounds, postpartum abdominal pain of women, cold pain in the lower abdomen during menstruation, amenorrhea, chronic ulcer, bradycardia, delayed pulse, thromboangiitis obliterans and Raynaud's disease, and also suitable for patients with kidney deficiency and enuresis, with a dosage of about 5g each time.
Laurel leaf is also known as Cinnamomum cassia leaf, Cinnamomum cassia leaf, Cinnamomum cassia leaf and Tenjikukatsura. Laurel is a small evergreen tree of Lauraceae, and its leaves are used as seasoning in cooking. Although laurel leaf is also called laurel leaf, it is different from cinnamon leaf of Cinnamomum cassia tree and cinnamon leaf of Cinnamomum cassia tree. It belongs to western food seasoning and canned ingredients, and its value is much higher than cinnamon leaf and osmanthus leaf. Laurel leaves are green shrubs or small trees native to the Mediterranean coast of southern Europe. Both laurel leaves are green, oblong and lanceolate, about three inches long, with smooth leaves, spicy and strong bitterness. Bay leaf is a common seasoning and meal decoration in Europe, such as soup, meat, vegetables, stew, etc., which can be said to be a stomach tonic.
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