Classification of spices

People usually make stewed vegetables or other stewed dishes in Bai. Spices are indispensable, especially when making stewed food. Spices are the soul of brine. As for the application of spices at ordinary times, we can see most about the formula of spices and the specific amount of spices. However, although these formulas are important, they only belong to the specific application of spices. They are not the basic principles of spices. If you only understand the application but not the principle, after a long time of making it, if you do not understand the formula, it is still equivalent to having a dark eye and knowing nothing. 

The application principle of spices is two: one is the flavor type of each flavor, and the other is the role of each flavor in cooking. We must understand the principle of spices. The classification of flavor types of 50 spices and their application in cooking are worth collecting!

Based on the two principles of spices, I will provide a comprehensive introduction divided into three parts. First, I will explore the flavor types of these 50 spices, categorizing them into sweet, savory, spicy, and aromatic profiles. Next, I will examine the specific roles each spice plays in stewing or braising dishes, highlighting how they enhance flavors and aromas. Finally, I will conclude with a summary of the significance of these spices in culinary practices and their impact on global cuisine. Below, you will find the chart that outlines the spices, which will serve as a reference for this detailed exploration.

1. What flavor types are these 50 spices

1. Spicy, spicy, and hemp spices: the so-called spices, in other words, are fragrant plants. We use spices to absorb all kinds of flavors in them. Not every spice has a fragrance, like this spicy/spicy one. These flavors are easy to understand, so I won't explain them. It needs to be emphasized that spicy taste does not belong to taste. It can only stimulate the taste buds. This should be understood. Spices belonging to pungent, spicy, and hemp are described in detail in the chart.

2. Fragrance, sweet fragrance, and light fragrance: these three types of fragrance can be classified into a large category, which can be simply understood as fragrance. The differences are as follows: aromatic spices have the strongest fragrance; sweet spices have a little sweetness in the mouth; the word "Gan" itself means sweet; how to describe the fragrance? It's a fresh, natural fruit-like aroma, very pure. The corresponding spices of the three types of flavors are shown in the chart. For example, star anise, which has a strong flavor, is classified as aromatic.

3. Bitter flavor: this kind of perfume is classified into one category. Do these spices have fragrance? Yes, but the definition of fragrance is not clear. Many spices have compound fragrances, not just one flavor. For example, the flavor of this kind of bitter flavor is special. It is not that its "bitter" flavor is too heavy, but that if the amount is large, it will produce a bitter flavor. This type of perfume, before use of soaking treatment and use of the amount, we must pay attention to. It's all written out in the chart, such as caokuo.

4. Medicinal fragrance: the medicinal fragrance is the medicinal material. Compared with other medicinal materials, the medicinal flavor of these spices is much lighter. In addition to their fragrance, the more important role is to take their medicinal value, which is more important for health preservation or health care. There are both in the chart, such as Danggui and dangshen.

2. These 50 spices, each of which plays a role in stewing or stewing dishes

1. Flavoring and flavor-enhancing spices: this kind of spice is the most important type of spice among all spices, and the most commonly used. The most important function of these spices is to bring flavor to food materials. The word "Fu" means to give or to give, that is to say, these spices give all kinds of flavors to food materials. Let's insert a little more here. We need to combine the flavor types of each flavor to see its function. The key point is, for example, star anise. The first part introduced that star anise is a kind of aromatic perfume. Here, it plays the role of aroma and flavor. To understand each kind of perfume, we should combine these two kinds, so that we can deepen our understanding of this kind of perfume.

2. In addition to the flavoring flavor: this kind of perfume has a characteristic, first of all, it has a fragrance, but this kind of fragrance is very special, it can effectively remove the fishy smell, bashful smell, and other odor in the food materials. The word "remove" is not appropriate. The word "cover" should be used. Why do you say that? Here's to give you a science popularization. The basic way to remove the odor in animal food materials is to soak it in clear water as much as possible before marinating to remove blood and water. This is the most fundamental method. It is not fundamental to use spices to remove peculiar smells. Spices themselves do not have this function. The function of spices is to "cover-up" these odors. We must understand this point.

3. Coloring spices: This is simple. It is just a kind of name for perfumes that only color the brine. Their fragrance is not obvious, that is, they color the brine, such as yellow ginger, Yellow Gardenia, purple grass, and red koji rice. We all know that, and there is no more explanation here.

3. Conclusion

While it's important to be familiar with perfume-related formulas, understanding the underlying principles is even more crucial. To grasp the principles of spices, one must consider two key aspects: the flavor type each spice belongs to and the role its aroma plays in stewing or braising dishes. The simplest way to understand each spice is to first locate it in the flavor type chart and then reference its specific function in the stewing context. This approach allows us to discern the essence of each spice and its contribution to culinary creations.