What is the universal formula for spice recipe?

The universal formula for spice recipes is that when designing a spice recipe, the various spices are often categorized into three levels according to their efficacy and dosage: king material, ministerial material and auxiliary material in a ratio of 4:2:1, and can also be categorized into four levels of king material, ministerial material, auxiliary material and auxiliary material in a ratio of 4:2:1:0.5.

King, ministerial, auxiliary, auxiliary material are basically: 4:2:1. The ratio of spices is basically: 4:2:1, to give a simple example; the king material: anise cinnamon nutmeg the subject material: galangal pepper Bibao Zuozhi: clove Chenpi licorice their ratio is: anise cinnamon nutmeg 4g pepper Bibao galangal 2g clove Chenpi licorice 1g according to the proportion of 2%-5% added to the marinade on it.

Edible specificity:

(1) Edible spices reproduce the aroma or flavor of food as the fundamental purpose. Because human beings are instinctively wary of the aroma and flavor of untasted food, while daily spices can have a unique fantasy-type aroma and acceptance.

(2) edible spices must be considered on the food flavor and harmony, very bitter or very sour spices can not be used for food. And other spices generally do not have to consider the impact of taste.

(3) the human sense of edible spices than daily use of spices more sensitive. This is because edible spices can produce the sense of smell or taste through different pathways such as the nose and mouth.

(4) edible spices and product color has a closer connection. Such as in the use of fruit-based spices, if not close to the color of natural fruit, people will produce its aroma is the illusion of other substances, so that its effect is greatly reduced.