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How to use common plant spices?
I cook various delicacies in the kitchen every day
Delicious dishes not only require fresh ingredients but also important seasoning
Today, I will share various common spices used in my kitchen
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1. [Licorice]: Rich aroma, slightly sweet aftertaste, can increase the freshness and sweetness of brine (brine)
2. [Turmeric]: spicy, golden in color, common in Southeast Asian cuisine (turmeric Fried Rice, curry)
3. [Caoguo]: Spicy, removing fishy, greasy, and deliciously scented, commonly used for stewing red meat (braised sausages, sauce beef)
4. [Cinnamon]: Spicy and sweet, with a rich aroma that enhances the aroma and helps relieve the greasy taste. It is commonly used in Western cuisine (cinnamon rolls, apple cinnamon egg tarts) ‼️ Cinnamon and cinnamon are different
5. [Gardenia]: Gardenia, as a flavorful food spice, has a strong fruity aroma and is also a natural pigment. It has a color matching and aroma enhancing effect in Sichuan style cold pickled vegetables (Gardenia Phoenix Claw, Gardenia Noodles)
6. [Chaotian Pepper]: Enhances fragrance and pungency, with a wide range of applications (boiled beef, chili fried meat)
7. [Star anise]: sweet aroma, strong taste, except mutton smell, to increase meat flavor (Braised pork belly, stewed beef brisket with tomato)
8. [Liangjiang]: It is commonly used in the Chaoshan region, specifically to enhance fragrance and flavor, dispel odor and relieve greasiness (beef belly pot, sauce pork trotters)
9. [Nutmeg]: aromatic and odor free, which can improve the freshness and taste of meat (Braised pork belly, Dongpo Braised Pork)
10. [Fragrant Sands]: Stimulate the appetite with increased spiciness, remove fishiness, and enhance the fragrance, with a slight tingling sensation (Fragrant Sands Pork Tripe, Fragrant Sands Crucian Carp Soup)
11. [Black Pepper]: Spicy aroma, suitable for all meats, commonly used in non Western cuisine (black pepper beef rice, black pepper beef)
12. [Green pepper, Chinese prickly ash]: Remove the fishy smell and leave a lingering fragrance, with a spicy taste. It is commonly used to prepare marinated soup, pickled food, or stewed meat (green pepper fish, chicken pepper fish)
13. [Fennel]: It has the functions of removing fishy smell, improving freshness, and enhancing fragrance. It is commonly used for braising, braising, stewing, and making braised soup (roasted pork belly with fennel)
14. [Cumin]: Rich aroma, suitable for cooking methods such as frying, frying, and stir frying (cumin lamb) in addition to barbecue
15. [Male clove]: It can be used to reduce the fishy smell of meat when braising meat, and can also be used to make some cakes or Dim sum (clove duck)
16. [Citronella section]: It has a strong lemon aroma and is a natural spice. When cooking dishes, using it can not only remove odors, but also enhance the flavor and aroma (Citronella grilled fish, Citronella grilled chicken wings)
17 [Rosemary]: With a sweet and pine like aroma and a strong aroma, it is a commonly used spice in Western cuisine (rosemary fried steak)
18. [Fragrant leaf]: It has a strong pungent flavor. As a highly fragrant condiment, one or two pieces of fragrant leaf can be added when cooking (fragrant leaf chicken wing tip, Tea egg)
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I always keep spices at home, such as fragrant leaves, star anise, Chinese prickly ash, and dried chili peppers that I will definitely add when I sauce meat. The rest of the spices will be added according to my taste
Recently, I discovered a treasure trove of spice shops. Their spices are classified based on the plant's parts, botany, and aroma. I hope to introduce the beauty of plants to more people. It's really thoughtful!