China:
Star anise, star anise, fennel, pepper, ginger, pepper, mint, clove, jasmine, osmanthus fragrans, rose, nutmeg, cinnamon, licorice, dried tangerine peel, fragrant leaves, Siraitia grosvenorii, Amomum villosum, nutmeg, cinnamon, radix aucklandiae, radix Angelicae Dahuricae, rhizoma kaempferiae and hawthorn.
Brief introduction of thirteen incense
"Thirteen Fragrances" refers to 13 kinds of Chinese herbal medicines with unique fragrance, including nutmeg, Amomum villosum, Amomum villosum, Cinnamomum cassia, clove, pepper, star anise, fennel, aucklandia root, angelica dahurica, kaempferia kaempferia, galangal and dried ginger. Belonging to seasonings, kitchen supplies and condiments.
Generally speaking, the proportion of "thirteen incense" should be: pepper, aniseed, cinnamon, kaempferia galangal, dried tangerine peel, angelica dahurica, each with 65,438+0, and then put together, it is "thirteen incense". Can also be used alone. For example, anise has a strong smell and is most suitable for vegetarian dishes and bean products. Angelica dahurica used in beef and mutton can remove fishy smell and increase flavor, making the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; The use of dried tangerine peel and radix aucklandiae in soup can make the smell elegant and fragrant; Using Sannai and ginger to make fish can not only remove the fishy smell, but also make the fish crisp, tender and fragrant. Smoked chickens, ducks and geese, with nutmeg and cloves, can make the smoked taste unique, chewy and full of fragrance.
When making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed separately and stored separately, preferably in non-toxic and tasteless edible plastic bags to prevent the spices from "regaining moisture" or going stale. When using, it is not the more the better, but the right amount, because cinnamon, clove, fennel, ginger and pepper are all natural condiments, but if used in excess, they also have certain side effects, even toxicity and mutagenicity, so it is appropriate to "use less and use more".
Properties, 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, rich in aroma, warming the kidney and helping the yang, and stopping vomiting.
3, rhizoma kaempferiae: pungent, bitter, warm, warm, cold, regulating qi and relieving pain, use less.
4, mountain slag: acid, digestion and stagnation, has a significant reduction effect on hypertension and hyperlipidemia, generally warm cooking is better, tea also has a good effect.
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 goose.
8, licorice: sweet, flat, tonifying the middle and replenishing qi, purging fire and detoxifying, moistening the lungs and resolving phlegm, relieving exterior drugs, essential medicine.
9. Dried ginger: divided into southern ginger and northern ginger, it is pungent and warm, sweating to relieve exterior syndrome, warming to stop vomiting, resolving phlegm, warming kidney and dispelling cold. It is an essential product for family colds and bad stomach.
10, Radix Angelicae Dahuricae: It can relieve exterior syndrome by sweating, dispel wind and relieve pain, and has antibacterial effect. It is an essential product for lobster seasoning.
1 1, cardamom: pungent, warm, mild and warm to the stomach, produced in Indonesia and Malaysia, is a good material for roasted, marinated and pickled dishes, and is necessary for lobster seasoning.
12, Angelica sinensis: Ganxinwen, nourishing blood and promoting qi circulation, 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 kidney to help yang, warming meridians and dredging collaterals.
14, Nutmeg: pungent, warm, fragrant, astringent, antidiarrheal, warm and moving qi, 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 Chinese mainland, warming the middle warmer to dispel cold, stopping diarrhea and warming the spleen. It is a must in family dishes.
16, Cumin: native to Xinjiang, mostly Cumin Gansu, is a commonly used seasoning for mutton kebabs in Xinjiang, with strong flavor.
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, Geng Xin: Wenxin, copper-walled bridge, all of China. Its aliases, Mulan flower, Wang Chunhua and Tong Chunhua, are good materials for braised pork.
19, pepper: pungent, hot, warm and cold, to stimulate appetite and help digestion. White pepper is produced in Hainan Island, China, and black pepper is produced in some places in Guangdong and Guangxi. A large number of black peppers are imported from Vietnam and are essential condiments for families.
20. Amomum tsaoko: pungent, warm in nature, full and stuffy in the chest, eating less to cure diseases, is the main ingredient of braised chicken, mainly produced in Guangdong. It is very expensive now.
2 1, Cao Kou: Xinwen, medium appetizer.
22. Yangchunsha: Xinwen is a good product for pickling marinated vegetables, and the price is expensive.