The nature, taste and nutritional value of various components of thirteen spices seasoning
1, star anise: pungent and warm, regulating qi and relieving pain, warming the middle and dispelling cold, it is an essential condiment in dishes.
2, cloves: pungent and warm, strong aroma, warming the kidney to help the yang, warming to stop vomiting.
3, Kaempferia: pungent, bitter and warm, warm and cold, regulating qi and relieving pain, use less.
4, mountain slag: sour, digestion and stagnation, has a significant reduction effect on hypertension and hyperlipidemia, generally warm cooking is better, and tea also has good results.
5, fennel: pungent, regulating qi and stomach, dispelling cold and relieving pain, is a common seasoning for burning fish.
6. Aucklandia: There are two kinds of Aucklandia and Aucklandia lappa, which can promote qi and relieve pain and have a strong smell, but they are rarely used in ingredients.
7, Gan Song: pungent, sweet, warm, similar to vanilla pharmacology, loss of appetite, qi stagnation and chest tightness, often used as brine geese.
8, licorice: Gan, Ping, Buzhong Yiqi, purging fire and detoxifying, moistening lung and eliminating phlegm, relieving medicinal properties, essential medicine.
9, dried ginger: divided into southern ginger and northern ginger, pungent, warm, sweating and relieving exterior syndrome, warming to stop vomiting, resolving phlegm and warming the kidney and dispelling cold, is an essential product for family colds and bad stomachs.
10, Angelica dahurica: It can relieve exterior syndrome by sweating, dispel wind and relieve pain, and has antibacterial effect. It is a must-have product for lobster seasoning.
1 1, cardamom: pungent, warm and strong in smell, mild to the stomach, produced in Indonesia and Malaysia, it is a good material for cooking, marinating and pickling dishes, and a must-have for lobster seasoning.
12, Angelica sinensis: Ganxinwen, nourishing blood and activating qi, relieving pain, generally cooked with hens, can play a nourishing role.
13, Cinnamomum cassia: commonly known as Cinnamomum cassia, three years old, produced in Guangxi, warming the kidney to help yang and warming the meridians.
14, nutmeg: pungent, warm, fragrant, astringent, diarrhea-relieving, warm and qi-circulating, produced in Southeast Asia, is a good seasoning in spices.
15, Zanthoxylum bungeanum: Sichuan green pepper is the best, followed by Shaanxi red pepper, followed by Shandong and domestic products, warming the middle and dispelling cold, stopping diarrhea and warming the spleen, which is a must-have product in family dishes.
16, Cumin: It is native to Xinjiang, and now most of it is Cumin Gansu, which is a common seasoning for kebabs in Xinjiang, and it is fragrant.
17, fragrant leaves: the quality of fragrant leaves in China is poor, and the imported fragrant leaves have strong fragrance and strong antiseptic effect.
18, Xin Geng: Xin Wen, Tongbi Qiao, all over China. Its aliases, Mulonghua, Wangchunhua and Tongchunhua, are good materials for braised pork.
19, pepper: pungent, hot, warm and cold, stimulate appetite and help digestion. White pepper is produced in Hainan Island of China, black pepper is produced in some places in Guangdong and Guangxi, and a large amount of black pepper is imported from Vietnam, which is a necessary condiment for families.
20. Amomum tsaoko: pungent, warm, distended and stuffy in the chest, eating less to cure the disease, is the main ingredient of braised chicken, mainly produced in Guangdong. It is expensive now.
2 1, Amomum tsaoko: pungent and warm, appetizing in the middle.
22, Yangchun sand: Xinwen, is a good product for pickling marinated vegetables, and the price is expensive.