What is the most fragrant spice?

Understand the characteristics of spices first.

According to the characteristics of each spice, it can be analyzed by smelling or tasting it: some spices have their own fragrance, which can add fragrance to the ingredients, or can cover up the fishy smell of the ingredients, while others have their own colors, which can add color to the ingredients.

According to these characteristics, spices can be summarized as follows: star anise, cinnamon, nutmeg, fennel, Amomum villosum, dried tangerine peel, radix aucklandiae, tsaoko, magnolia flower and so on. The raw materials to cover up the odor are: Amomum tsaoko, white bucket, Alpinia officinarum, Angelica dahurica, red bucket, fragrant leaves and so on. Generally: Gardenia, turmeric, Lithospermum, etc.

Spices are rarely used alone, but are mostly used in combination according to the requirements of raw materials or tastes. Then the overall functions of spices in the use of dishes are roughly three: 1: giving raw materials aroma, 2 removing or inhibiting the fishy smell of raw materials, and 3 stimulating appetite.

Learn more about the characteristics of raw materials:

The raw materials that we need to use spices in our daily life are generally: livestock meat, poultry meat, aquatic fish and beans.

Livestock meat includes cattle, sheep and pigs. These products are characterized by the strong smell of beef and mutton, and the strong smell of pork, especially the internal organs.

Poultry meat includes chicken, duck and goose. The characteristics of this kind of ingredients are: fresh taste, slightly less fragrance and less fishy smell.

Characteristics of aquatic products: full of fresh flavor, but also have a strong fishy smell, such as fish.

Characteristics of beans: the fragrance of beans is relatively strong.

How to match the best perfume reasonably

Only by matching different spices according to the characteristics of different raw materials can we remove the fishy smell and differences, and at the same time, we can also help the raw materials to produce positive fragrance. This kind of matching is the most reasonable and fragrant. In order to get the best taste, in addition to the purpose of enhancing fragrance, it seems more important to remove fishy smell and differences.

1. According to the characteristics of raw materials and the special functions of spices:

Remove the fishy smell of livestock meat: cumin, angelica dahurica, nutmeg, white button, kaempferia kaempferia, pepper, cinnamon, ginger, galangal, pepper, tsaoko, etc.

Remove the fishy smell of aquatic fish: nutmeg, clove, kaempferia kaempferia, red button, fennel, etc.

Cover up the smell of beans: cloves, fragrant leaves, white buttons and so on.

2. After roughly analyzing the direction, we can subdivide each raw material according to its differences and respective preferences:

Pork products, such as cinnamon, star anise and Amomum villosum, are the main flavors, while nutmeg, galangal and dried ginger are used to enhance the flavor after removing the odor.

Beef products prefer fennel, star anise and cinnamon, and then add long pepper, tsaoko and dried tangerine peel to remove the fishy smell of beef.

Mutton products should be spiced first, then spiced. According to your preference, use angelica dahurica and white buttons to remove fishy smell, pepper, fennel, Amomum tsao-ko and Amomum villosum, and then add seasoning.

Chicken should be flavored with cinnamon, galangal and star anise, and added with angelica dahurica, tsaoko and dried tangerine peel to remove fishy smell and enhance flavor.

This is the general idea of our usual formulation. First, according to the characteristics of raw materials, find out the appropriate main and auxiliary spices as the main ingredients, and then use the method of monarch and minister to match some auxiliary ingredients to make the flavor of spices more integrated, balance the medicinal properties of monarch and minister, and reduce the taste of some herbs.

Write to the end

A senior expert once had such a metaphor: compare spices to the army and raw materials to the city. If the army wants to break the city, it must arrange different personnel to break the city according to the characteristics of different cities. For example, some cities have bunkers that need to be bombed, and there must be blasters. You must have a sniper when you need cover. When everyone attacks, they need to cooperate with each other to break through. Some cities don't have bunkers, so they don't need blasters. Only according to different city categories can we reasonably arrange personnel to complete it.

The same is true of the use of spices. So once and for all is wrong, all the raw materials are suitable for a common package. Only the right is the most fragrant.

These are some personal experiences. I am also a primary school student in brine industry. My level is limited, and it is inevitable that there will be omissions or mistakes. Welcome predecessors to correct me.

I'm from Pengzhou, Chengdu, Sichuan, and I've been a pot-stewed deli for nearly 30 years. I will answer your question today, I hope it will be useful to you.

How to match spices best? There is no fixed standard for the marinated vegetable industry. Whether it's some so-called ancestral secret recipes or new stews, all flowers bloom with their own characteristics, but everyone uses different spice formulas, so it's hard to say that there is a fixed standard dosage of ingredients in the spice formula. They all decide the collocation of seasonings according to their own flavor and taste characteristics. However, under normal circumstances, the collocation of seasoning packages should follow some rules, and arbitrary collocation is definitely not acceptable.

First of all, the collocation of spiced pot-stewed vegetables should be divided into primary and secondary, that is, main spices and auxiliary spices. The main spices are determined according to the taste we need. For example, the five flavors should be based on star anise, cinnamon and fennel, not pepper. The spicy taste is mainly pepper and pepper. Usually, the amount of main ingredients should account for about 30% of the total package. Other adjuvants such as Pericarpium Citri Tangerinae, Radix Angelicae Dahuricae, Fructus Tsaoko, Rhizoma Kaempferiae, Fructus Amomi, Semen Myristicae, Fructus Amomi Rotundus, Herba Agastaches, Rhizoma Alpiniae Officinalis, and Radix Glycyrrhizae. About 55%, and the rest are fragrant leaves, grass, Cao Ling, Gan Song and citronella. , accounting for the rest. This collocation basically compound the skeleton of a seasoning package.

After talking about proportion, let's talk about ingredients. The use of spices should also be matched according to the characteristics of ingredients. Different ingredients need different spices because of their different smells and fragrances. For example, braised pork, star anise, cinnamon and fennel should be the main ingredients; The main ingredients of chicken should be angelica dahurica, galangal and star anise. The main ingredients of duck meat should be star anise, angelica dahurica and cardamom; The main ingredients of rabbit meat should be star anise, dried tangerine peel and cinnamon.

Finally, it needs to be explained that the application of spices in braised pork is not how much flavor spices can add to meat, but how the fragrance of spices masks the fishy smell of meat. When we eat braised pork, the reason why we feel fragrant is precisely because the fragrance of spices masks the peculiar smell of meat. If you can't cover up this peculiar smell, braised pork will taste tasteless.

China's diet has always been famous for its delicacy. Because of its location and environment, there are many different famous cuisines. Among them, cooking mainly focuses on the harmony of taste. Many dishes can only be delicious with the right seasonings, and there are many kinds of seasonings. In our traditional seasoning, spiced powder is a very good seasoning, but it seems simple, and spiced powder also has many doorways. Although it is called "five", it is not limited to five, and there can be many kinds of harmony and collocation.

Many people actually don't know how to use the spiced powder. In fact, their knowledge in recent years is very strong, even stronger than the herbs in Chinese medicine. According to the characteristics of different ingredients, different spices and different dosage are needed. If you are an ordinary family, you probably don't need to know much, but if you want to be a real gourmet, if you can learn the preparation of spiced powder, it will really make your dishes taste better. Maybe we sometimes go directly to the market to buy cooked food, but the taste of cooked food is not as good as we thought. This is because the preparation of spices also needs to have corresponding types.

For example, when we cook fish and beans, the smell inside is heavy, so naturally we need spices with strong fragrance to cover up and eliminate them. Meat with strong smell, such as beef and mutton, also needs pepper and pepper, so that more "strong" spices can eliminate the taste and increase their own meat flavor. If we want to make the stew more delicious, we can add some spices, such as star anise and cinnamon. After all, each ingredient will have corresponding spices to match, in order to play a better taste. Here are some specific recipes with spiced powder, so that everyone can have more food choices.

The usage of spices-you ask me, I answer:

1. Similar to animal meat, what kind of spiced powder is better?

Answer: use ginger, fragrant leaves, pepper, pepper, dried tangerine peel, angelica dahurica and so on. These spices can make meat smell good.

2. What seasoning is better for fresh vegetables?

Answer: Chili, ginger, fragrant leaves, etc. You should ensure your fresh taste of vegetables and should not cover up the taste of vegetables with too many spices with too strong fragrance.

3. What is the best seasoning for seafood and aquatic products?

A: Nutmeg, cinnamon, fennel, rhizoma Dioscoreae Septemlobae, clove, etc. Seafood and aquatic products need some fragrant spices to correct the fishy smell of seafood.

4. What kind of seasoning is used for animal meat with strong flavor like beef and mutton?

A: Cumin, pepper, perilla, cinnamon, mint, nutmeg, fennel and so on. These spices are rich in fragrance, which can well remove the fishy smell carried by beef and mutton, enhance the flavor of ingredients and promote the umami taste of meat.

5. What seasoning is better for beans?

A: Clove, cinnamon, fragrant leaves, cardamom, nutmeg and so on. These can mask the fishy smell of beans and make them richer.

Tips for using spiced powder:

1. When making spices into spiced powder, be sure to remember the proportion of preparation. Try to put as little spices as possible, otherwise the taste of the dish will be too strong.

2. Although the spiced powder tastes good, it should be put as little as possible when added, so as not to destroy the freshness and taste of the dish itself.

3. People with severe body inflammation, or people who are not used to putting spices, try to put less or no spices in cooking.

Hello, I'm glad to answer your question. How to match spices best? To answer this question, what do you cook first? Different dishes have different tastes, so the collocation of seasonings is also different. Let me introduce you to several collocation methods of dishes and aniseed suitable for home production.

1. Braised pork, taking 3 kg of meat as an example. 6 star anise, cinnamon 1 tablet, 4 Amomum tsao-ko, more than 0/0 tablets of fragrant leaves, 6 tablets of Rhizoma Kaempferiae, 8 Chinese prickly ash 10g, 8 cloves, 6 Amomum tsao-ko, 5 pieces of meat, ginger 1 tablet, scallion 1 tablet.

2. A large plate of spicy chicken, taking a chicken as an example. 5 star anise, cinnamon 1 tablet, 3 tsaoko, fragrant leaves 1 tablet, 5 kaempferia rhizome, 5g pepper, dried pepper 1 tablet, ginger1tablet and scallion1tablet.

3. Braised pork, taking 3 Jin of meat as an example. 6 star anise, cinnamon 1 block, 3 tsaoko, fragrant leaves 1 block, 5 dried peppers, ginger 1 block, and scallion1block.

4. Burn ribs and use 3 Jin of ribs. 5 star anise, cinnamon 1 tablet, 3 tsaoko, fragrant leaves 1 tablet, pepper 1 0g, dried pepper1tablet, ginger1tablet and scallion1tablet.

5. Mutton, take 3 Jin of mutton as an example. 2 star anise (note that there should not be too much star anise in mutton, and too much soup will turn black). Cinnamon 1 tablet, tsaoko-3 tablets, fragrant leaves 10 tablets, kaempferia kaempferia, pepper 10g, clove 10 tablets, bibimbap 5 tablets, dried pepper 5 tablets and ginger 1 tablet.

6. Noodles, star anise 1, cinnamon 1, tsaoko 10g, fragrant leaves 5g, kaempferia kaempferia 5g, pepper 5g, galangal 3g are ground into powder, and when it is spicy, 3 kg of pepper noodles are mixed evenly.

The above is my answer to how to mix spices for the best fragrance. I hope I can help you.

Spices can make people feel relaxed and appetizing, especially in hot summer. Appropriate spices can make people feel refreshed. So what is the right proportion of spices?

In the proportion of spices, there are "monarch, minister, assistant and envoy".

Liao Jun: The so-called Liao Jun is the protagonist in the recipe of brine, which mainly plays a role in enhancing the fragrance of brine, accounting for 35-40%.

Minister material: Minister material is the function of assisting monarch material to enhance fragrance, accounting for 20- 25%.

Seasoning: it plays a role in balancing the taste in brine (tangerine peel and licorice have the characteristics of balancing the taste). Proportion: 10- 15%.

Spice use skills

1. When filling internal organs, put more spices to remove fishy smell, smell and odor, such as nutmeg, Amomum tsaoko, kaempferia kaempferia, Radix Angelicae Dahuricae, Fructus Amomi, and Fructus Piperis Longi, so as to remove odor and enhance fragrance.

2. For meat, chickens, ducks and bean products, the amount of general spices is relatively reduced. It is necessary to remove the odor and increase the aroma, while maintaining the unique aroma of raw materials, that is, the original flavor.

3. The medicine bag in salt water should be taken out after being boiled for about 40 minutes for the first time (otherwise, the medicine taste will be too strong), so the medicine taste will become weak after being used for three or four times, so it is necessary to repack a bag, and put the first bag when cooking for the second time, so that the second bag will take 20-30 minutes to take out, and the first bag will become waste after being used for about six or seven times.

Hot pot spice formula

Formula 1: 5g of white button, 5g of Amomum tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of mowing, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water stirring and 5g of citronella.

Formula 2: Foeniculum vulgare L. 0.2g, fennel 0.5g, licorice 0. 15g, cinnamon 0.3g, clove 0.08g, Amomum tsaoko 0. 1g, meat buckle 0.09g, white buckle 0. 12g, dried tangerine peel 0.02g, and water chestnut. 0.06 g of Arnebia euchroma, 0.04 g of citronella, 0.2 g of Amomum tsaoko, 0.05 g of Fragrant Fruit, 0.08 g of Alpinia officinarum, 0.09 g of Amomum villosum, 0.07 g of Cinnamomum cassia, 0.03 g of Radix Aucklandiae, 0. 1 of fragrant sand and 0.06 g of fermented grains.

Formula of braised pork spice

Ingredients: 250g of clear oil, 25g of star anise, 0/5g of cinnamon/kloc, 0/5-25g of fennel/kloc, 0/0g of licorice/kloc, 0/0g of rhizoma Dioscoreae Septemlobae/kloc, 3-5g of fermented grains. Welsh onion150g, Shaoxing wine100g, soy sauce100g, crystal sugar 350-500g, monosodium glutamate15g, refined salt 350-500g, fresh soup 5000g and 2 gauze bags.

Braised pork formula: star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko and clove.

Because I like spices, I hope it will help or inspire you.

How to match spices is the most fragrant.

When it comes to spices, the collocation of spices is exquisite, and only when it is properly matched can the maximum aroma be stimulated, that is,1+1> 2. This is the theory of aroma maximization. But when it comes to fragrance, we can't just rely on maximizing fragrance, but also rely on other spices to make the so-called good fragrance. Let's talk about aroma again.

Aroma: Aroma refers to the fragrance emitted by an object. The gas that the sense of smell can feel makes people happy, comfortable, uncomfortable, pungent and so on.

Aroma can be roughly divided into fragrance and bitterness. The specific subdivision can be divided into many fragrance types: fragrance, grass fragrance, ointment fragrance, flower fragrance, fruit fragrance, citron fragrance, woody fragrance, medicinal fragrance, burnt fragrance and so on.

A good formula can not be separated from the cognition of spices and the mastery of application (fragrance intensity).

Aroma blending can be roughly divided into three categories: pre-aroma, middle-aroma and post-aroma, which is the most basic blending method. Also known as the Trilogy of Flavoring, it is the most primitive way of perfuming. Then it is divided into four well-known steps: monarch, minister and assistant. There are five steps and seven steps created on the basis of three steps. The more thorough you know about spices, the more detailed you are! I don't know if you saw this. You got it? If you still don't understand, I'll make a list for you. The compound spices in brine are all evolved from five spices.

Aroma and ingredients: Different ingredients have different formulas (different effects) and produce different fragrances. This is the ingredient. It has its favorite spices. This point has been mentioned in the previous answer, and careful readers will find it.

How can we bring out a good aroma? Only by mastering the attributes and applications of spices and the favorite ingredients can we make a stunning and secular formula.

Note: I am original. If you need to reprint to other pages, please leave a message or indicate the purpose. Thank you! Like friends like, forward, comment, want to know more food information, please pay attention.

How to match spices best?

This question is quite big and difficult to answer. First of all, this sweet talk is a headache. Does it smell fragrant from a few meters away, or does the food in front of you smell fragrant? Still popular? Still fragrant?

A few meters away, it smells stuffy, it's chemical, and the ingredients are additives. It is the result of the combination of spices to taste the fragrance before or at close range, and then taste the fragrance after eating.

How to match it depends first on the ingredients and the taste of the dishes you want to cook. Spicy type and spiced type are not matched correctly.

The ingredients and fragrance have been selected, and we will consider matching them from the following aspects.

1: those who care about incense, those who smell it. These spices are many, such as star anise, cinnamon, pepper, fennel, cumin, pepper and so on. It is necessary to choose these previously fragrant spices.

2. Choose the spice that is responsible for enjoying the fragrance. Generally speaking, the taste of eating is the taste of food itself, the taste of cooking oil, and of course the taste of spices such as tsaoko.

3. However, under the premise of ensuring the popularity, spices should be used to remove the fishy smell, such as angelica dahurica, cardamom, kaempferia kaempferia and fennel.

4. Choose spices that match the fragrance. These spices are responsible for the aftertaste, that is, the aftertaste, such as cloves, Amomum villosum, peaches and so on.

Although these spices are all selected, they need to be blended with some spices to make the fragrance of these spices naturally mellow and harmonious. Such as licorice, dried tangerine peel, fragrant leaves, etc.

6: According to the above collocation, and then pay attention to the respective usage of spices, you can achieve the fragrance you want.

As the saying goes, mistakes are inevitable.

@ Chang 'an cabbage heart

@ Chang 'an cabbage heart

@ Chang 'an cabbage heart

Give the subject a formula, which is very simple and catchy.

Eight flavors: pepper, cinnamon, Amomum villosum, dried tangerine peel and clove.

The above eight flavors can also be added as twelve flavors, namely, white bitter fennel and fragrant leaves of grass and fruit. Generally, eight flavors of halogen products made by families can produce a better taste, and twelve flavors can produce a better taste.

Spices are widely used in cooking. It will add fragrance when used well. If you use too much, you will boil Chinese medicine! We should make pot-stewed dishes from these two aspects; First, understand the basic performance and efficacy of spices. Second, choose the seasoning according to the ingredients. Next, I want to share my personal experience with you. Engaged in cold dishes for nearly 7 years, especially in braised taste. The four kings of seasoning-clove, cinnamon and citronella fruit, as the four kings of spices, are recognized by many lo-mei masters and are also the "central axis" of spice formula.

The characteristics and usage of "Four Heavenly Kings"-Amomum Tsao-ko: The flavor is unique, spicy and slightly bitter. The spicy taste of seeds increases the refreshing and delicious effect of ingredients and the internal flavor of ingredients. Cinnamon: Cinnamon is slightly sweet, slightly spicy and rich in flavor. Adding the external fragrance of ingredients to brine can remove fishy smell and greasy taste. Lilac: Lilac has a strong fragrance, which can bring out the fragrance in the bone marrow of ingredients after use. Citronella: Citronella has a strong lemon flavor and is widely used in Sichuan brine, especially spicy brine, which is a perfect match.

Matching secret: Tsaoko and nutmeg are combined to have a strong spicy flavor, which can well remove the fishy smell.

The combination of star anise and acanthopanax bark can well limit the experience of meat quality and make other seasonings fragrant.

The combination of fennel and groundsel can well limit the experience of those experienced meats, such as mutton and beef.

The combination of Alpinia officinarum and Radix Angelicae Dahuricae is mainly used for antibacterial of brine, and the dosage of Radix Angelicae Dahuricae should be less, otherwise the brine will become bitter.

It can increase the umami taste of brine and increase appetite, but the dosage should be controlled within 2g.

The combination of Radix Aucklandiae and Fructus Amomi can increase the flavor of brine and increase appetite, but the dosage must be controlled within 2g.

Cardamom and pepper mainly increase meat flavor and spicy taste.

Flos Magnoliae is light and fragrant, and can be used for braised dishes, braised pork, barbecue and so on.

Lithospermum is generally used to extract color from brine and red oil, and it is better to choose leaves when choosing Lithospermum.

Codonopsis pilosula tastes bitter, and bittern can remove fishy smell, increase the rich flavor of braised pork and stimulate appetite.

Cinnamon leaf is the main ingredient in brine formula, and it is a good product for enhancing fragrance, seasoning and thickening taste. The dosage is not large, but it has a great influence on brine.

The above is my personal experience as a chef. I hope I can help some fans who love cooking and kitchen. Your comments are welcome.

Many people share your views.

Spices are widely used in cooking. If used well, excessive use is equivalent to boiling Chinese medicine. We should use these two aspects to make pot-stewed dishes. First, understand the basic functions and effects of blind date materials. Secondly, according to the prepared ingredients, the seasoning is selected and matched.

The combination of tsaoko and meat buckle has a strong spicy flavor, which can better remove the fishy smell.

The combination of star anise and five skins can well limit the experience in meat quality. And can be flavored with other flavors.

Fennel with Senecio scandens, those meats with heavy experience, such as mutton and beef, can be well limited by experience.

The combination of Yangjiang and Radix Angelicae Dahuricae is mainly used for antibacterial extension of brine. For example, when water is converted, you must use a small piece of white paper, otherwise it will become bitter to replenish water.

Aucklandia root and Amomum villosum can increase the fragrance of brine, and the taste can increase appetite. The dosage must be controlled within two grams.