Fast, English is Spice.It is a plant seed, rhizome or blades with a variety of unique odors as condiments into food cooking to make the dishes a richer taste, or remove some ingredients, such as the fishy fishy fishy fish.Dry taste and so on.
Fasting can be fresh, such as fresh Baili, rosemary, can also be used with dry treatment, such as cumin, bonus leaf, beef to leaves, etc., which is more conducive to preservation.
The types of spices are very rich.Different spices have their own unique flavors and suitable dishes.Whether novice Xiaobai or the kitchen god, understanding the characteristics of various spices helps to cook salivated dishes.
More ingredients The Detailed explanation of beef parts& nbsp; | | Flour| | yeast| | Bubble powder| | baking soda
Fast and English comparison table
Spice name | Spice English |
|---|---|
| Baili Xiang/Musk | Thyme |
| rosemary | Rosemary |
| Laler/Nine-story Tower | Basil |
| Cinnamon | Cinnamon |
| Mint | Mint |
| clove | Clove |
| Cumin English | Cumin |
| sage | Sage |
| coriander | Cilantro/Coriander |
| Lavender | Lavender |
| Bangs/Milky | Parsley |
| Cow | Olgano |
| Dragon artemis | Tarragon |
| nutmeg | Nutmeg |
| Dill | Dill |
| Laurel | Bay leaf |
| Chinese chives | Chives |
| Pepper (black, white pepper) | Pepper (Black and White) |
| Sichuan peppercorn | Sichuan Pepper |
1.Bailiang
Baili fragrance, English is Thymel, smell: fragrance and elegant, taste: there is a trace of bitterness in the fragrance.
Baili Xiang is often used to match ingredients such as pork, beef and lamb, which represents the dishes: Pork Scottish eggs, red wine stewed goats, etc.
Baili Xiang, a widely used spice herbal medicine native to South Europe and the Mediterranean region.It is easy to plant and can grow quickly in garden or potted plants.Fresh Baili incense will emit a pleasant aroma and bring fresh comfort to the kitchen.After picking, Baili Xiang can be cooked immediately.The taste of a bit of bitterness in the fragrance is very suitable for meat.It can also be used to embellish and final incense on the finished product at the end of the dishes.The dry fragrance after drying does not decrease, and it can save longer and carry it with you.
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2.Rosemary
Rosemary, English is Rosemary, smell: strong aroma, taste: sweet and bitter.
Rosemary is commonly used to match meat, roasted vegetables, and stewing.The dishes are: rosemary stewed potatoes and rosemary grilled lamb chops.
Rosemary is derived from the Mediterranean region.The elegant name symbolizes its elegant aroma.Potted in the kitchen can always make the kitchen always full of charming aroma.When used as spices, rosemary smell is strong, so when used, a little amount can be used.Slightly bitter taste can bring a unique taste to the cooking.It is very suitable for cooking lamb, fish and other dishes.Baking or stewing can bring mouth-watering deliciousness.Single with vegetables can also increase the original beauty of vegetables.Rosemary can be used directly from the potted plants.It can also be used after drying, and the aroma will last long.
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3.Lales/Nine-story Tower
Laler, also known as the nine-story tower, English is BASIL.Smell: aroma, similar to cumin, taste: list plant fragrance.
Laler is often used to match Italian cuisine.The dishes are: Italian noodles and Italian pizza.
Lales is mainly distributed in the Mediterranean and subtropical areas.It is a more common green edible herbal plant.Raul’s flowers are nine-layer of petals, so it is also called the nine-layer tower.Laler’s smell is more list.It is often used in the Mediterranean region to match with tomatoes, cheese, etc., to support the sauce of Italian noodles.For example, the main ingredients of the indicated Raul sauce are the Lales and garlic.Mai Xiang’s pasta is delicious, and it will also sprinkle Lales and cheese on the pizza to make a plain pizza with seductive aroma.Lales has a certain medicinal value in Oriental recipes, has the function of eliminating dietary blood circulation, and is often used as soup or fried with some seafood and vegetables.
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4.Cinnamon
Cinnamon, English is Cinnamon.Smell: Special woody aroma, taste: mellow sweet fruit fragrance.
Cinnamon is often used with desserts and stews, which represent the dishes: cinnamon bread, cinnamon sheep frame.
The cinnamon, which is often eaten, traditionally made of a branch of a tree on a tree in Sri Lanka.This cinnamon has a unique and rich wood and sweetness, which is suitable for a small amount, because it will produce bitter taste for too much.In Europe, cinnamon is often used for sweets, such as cinnamon bread and cinnamon apple tea.Its unique mellow smell can be perfectly integrated with sugar, producing a soft and warm feeling.In the United States or Asia, cinnamon will appear in some salty cooking, such as adding to fish and mutton, can also be added to curry, neutralizing spicy, producing a softer taste.Cinnamon contains primary flowers, so it is a good spice that provides antioxidant.
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5.Mint
Mint, English is mint, odor: fresh and refreshing, taste: cool and slightly sweet.
Mint is often used to match sweets or meat dishes, which represent the dishes: roasted pork, pea soup.
Mint is a very common herbal plant.It is usually used to pick it up and drink it directly.Mint incense can effectively refresh it and make people feel relieved.In cooking, mint is often used as spices.Among some heavy-sized stews, a little mint is added to neutralize the greasy taste, such as adding pork and grilled sheep steak to the marinade, or when bakingPut a little, and it is also suitable for adding fresh salads in summer to increase color and refreshing taste.Mint is also often used in desserts, such as mint chocolate.
Mint recommendation:
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6.Lilac
Lilac, English is CLOVE, smell: rich aroma, taste: a bit bitter in the fragrance, spicy.
Lilac is often used to match meat dishes, which represent the dishes: stewed mutton and ox tail soup.
Lilac is the spice obtained from drying and drying after picking the unburreous flower bud.It is native to Indonesia.It has a strong fragrance and strong spicy taste., Pork and mutton and other meat cooked.It usually appears in curry dishes to increase the rich curry flavor.Later, there was also creative usage to use it in desserts, such as adding clove pumpkins to become a special and delicious dessert.
Clove recommendation:
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7.Cumin
Cumin English is cumin, smell: strong aroma, taste: not too irritating fragrance.
Cuminum is often used with meat barbecue or stir-fry, which represents dishes: cumin lamb skewers, cumin beef.
Cuminum, also known as Anxian, is native to the regions of Central Asia and Iran.It is green or yellow-green.In general, there is a clear fragrance.The fragrance has a little umami, not sweet, and it is oily ingredients itself.In the process of stir-fry or barbecue, the aroma will be more rich with the volatilization of the oil.It is often used to cook meat with dry and dry smells such as mutton and beef.Remove the fishy smell and improve the deliciousness of the meat itself.There are also some cumin bread and cake recipes added in Europe and the United States to get alternative dessert taste.
Cuminum recommendation:
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8.sage
Sage, English is SAGE, smell: strong aroma, taste: slightly bitter taste.
The sage is often used to match the smell of animal offal, meat and other ingredients, which represent the dishes: stewed beef.
The sage has a long history of consumption.In the Roman sacred book, it even uses it as a multimeter, which has the effects of promoting gastrointestinal peristalsis and improving digestion.It is a kind of ingredients in the home.Use it.With the development of medicine, the medicinal value of the sage has gradually faded, but it still has a good position in the cooking industry.The sage itself has a strong fragrance, but it will not be too spicy and heavy.After cooking, it will have a little bitter taste.After drying, the sage can be well reflected in the dishes.
Recommended sage:
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9.Coriander
Coriander, English is Cilantro.Smell: According to different people, two extremes are displayed.The taste: It is slightly bitter to eat, and the dishes can show fragrant taste.
Coriander is often used with greasy dishes.The dishes are: old hen soup, stewed burdock.
Coriander, also known as 一, is a special spice, because many people think that coriander is not “fragrant” at all, and even feels stinky, just like the feeling of durian, but this does not hinder it is called it calledOne of the most popular spices in the world.For those who like coriander, the refreshing feeling that coriander can bring in the dishes, and the deliciousness of the deliciousness of the main ingredients, cannot be reflected by other spices.In the effect of relieving greasy, many people will eat coriander directly.The fragrance of coriander is not reduced, and it can be added to many heavy-sledged dishes to neutralize a certain greasy feeling.
Recommended coriander:
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10.Lavender
Lavender, English is Lavender, odor: aromatic and pleasant, taste: unique floral fragrance.
Lavender is often used with light diet and desserts.The dishes are: lavender cakes, lavender peanut cakes.
Lavender is known for its unique fragrance and the effects of stabilization.It has a variety of uses, decoration, aromatherapy, tea, or cooking.When adding food to the food, because of its unique flower fragrance, it is very suitable for adding some desserts to bring out a fuller aroma.The sweets will originally make people feel satisfied after eating.It can make people feel comfortable and comfortable after eating.Lavender, whether flowers or dried flowers, can reflect their own fragrance of flowers, and flowers can increase the grade of food in the face value.
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11.Bangs, Milky
Granny, English is Parsley, odor: unique and fragrant, taste: faint pepper flavor.
Pluton is often used to pair with light taste, which represents the dishes: Italian noodles, wine burning green.
Celebration, also known as parsley, is a kind of herbal spice commonly used in Europe.Its stems and leaves can emit unique fragrance and can be added as spices to cooking.However, the palie is not suitable for chronic boiling.After a long cooking, the aroma will be reduced, so it is suitable for the final addition of cooking dishes.After heating, it will be out of the pot or add it to the salad.The fragrance of the salad.Panacra and lemon and garlic are a good spice combination.At the same time, because the palie is green, the stems are full, and the leaves are fancy, it is a good dish embellishment.
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12.Niu Zhi
Niu Zhi, English is Oregano, odor: herbal fragrance, taste: a little lemon aroma.
Cow is often used to cook meat and pasta.The dishes are: steak, pasta sauce.
Niu Zhi is a fragrant herbal spice.In European and American cooking, it can often be used to replace rosemary or Baili fragrance.It can be used in small amounts when used., Make it well supporting the delicious meat of the meat, and neutralize a certain greasy feeling.It can also be added to the pizza covered with cheese, and obtains a unique pizza with light herbs in the milk fragrance.Niu Zhi can also make tea separately to get herbal tea with a touch of lemon, which is pleasant.
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13.Dragon Artemisia leaves
Dragon Artemisia leaves, English is tarragon, smell: fragrant and pleasant, taste: herbal fragrance with sweetness.
Dragon Artemisia leaves are often used to match poultry and fish, as well as light dishes, which represent the dishes: grilled chicken and salad.
Dragon Artemisia leaves have a fragrance-like aroma, but not so strong.The faint fragrance makes it play a great effect in many dishes.Dragon Artemisia leaves do not have too much spicy taste.Faintly sweetness can bring out the deliciousness of poultry and fish, and will not cover the taste of the main ingredients.In some light salads, dragon artemisia leaves can also perfectly enhance the overall taste, such as the sweetness of potato salads, the umami taste in the yolk sauce salad.After drying, the aroma of dragon leaves can be retained well, so that it can be used in various environments, bringing more deliciousness to cooking.
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14.Monetical
Cuton, English is Nutmeg, odor: strong fragrance, taste: slightly bitter, with a little spicy.
Cutmem is often used to stew meat, which represents the dishes: beef stew.
Cutmem is a very popular spice in Asia and the Middle East.It is a fruit called Cardamom plant.In the past, it was often baked to release the aroma.It is more convenient to directly use the grinding nutmeg powder.Cutmem has a strong aroma and a certain spicy taste.It is very suitable for stew and cooking in meat.While it is fresh, it brings a little sweet taste to make the taste of stewing richer.It is also often used in some desserts, such as blood orange lyur or chocolate Brownney, to highlight its rich flavor to highlight the sweet taste of desserts.
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15.Luo Luo
I 莳, English is dill, smell: gentle spicy flavor, taste: soft and not irritating.
The Luo Luo is often used to cook with fish and vegetables.The dishes are: steamed fish and roasted potatoes.
Diluo, native to India, passed on the Mediterranean Sea, has more than 5,000 years of eating history.It is one of the oldest spice varieties.It is not irritating.The light fragrance is suitable for cooking spices for fish cooking, especially the light-flavored cooking of steamed, which can show the delicious taste of the fish.At the same time, Luo Luo is also a good cooking spice of vegetable dishes, such as roasted potatoes, vegetable colors, etc., and can even be added to bread and other baked goods to add a unique flavor.
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16.Jayonette
Layosa, English is Bay Leaf, Smell: Rich and aromatic, taste: a bit of bitterness and spicy in mellow fragrance.
Laurel leaves are often used to match meat dishes, which represent the dishes: stew lamb.
Laurel leaves are a leaf named Camphor’s Camphor’s Little Green Tone.It is one of the most common spices in European and American cooking.Its smell is rich and fragrant.After cooking, it will produce a little bitterness and spicy taste.It is stewed meat.One of the best spices is usually enough to use a cinnamon leaves in a pot of stew.In addition to meat dishes, laurel leaves are also used in some sweet dishes, such as the concubine sugar potatoes, rice pudding, etc., which can bring special mellow forage aromas.When the leaves are added, the laurel leaves are usually removed and discarded after cooking, but the modern process also uses the laurel leaves into powder, which is convenient and more conducive to adjusting the amount.
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17.Leek
Leek, English is chives, smell: light and fragrant, taste: slightly sweet and spicy.
Leek is often used to match slightly light ingredients, which represent the dishes: leek fried eggs and leeks fried sea intestines.
Leek, it has a lighter spicy smell, can be fry alone, get a little sweet and spicy delicate taste, and it is also suitable for adding light ingredients.For exampleThe method can also be used as some seafood, such as the cooking spices of the sea sausages, shrimp, etc., the spicy spicy of leeks can be removed, and the slightly sweet taste can further highlight the delicious seafood.At the same time, the green and slender shape can become a good decorative spice in some salads, roasted vegetables and other dishes.
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18.Pepper (black, white pepper)
Pepper, English is PEPPER, Smell: Stimulate spicy, taste: spicy and bitter.
Pepper is often used to match meat ingredients.The dishes are: fried steak, grilled chicken steak.
Pepper is one of the very common basic spices in kitchen, and there are many types, such as black pepper and white pepper.The spicy taste of black pepper is heavier, and if the nasal cavity is inhaled when used, it will cause sneezing.White pepper is relatively spicy and softer, and has a certain umami flavor.Black pepper is suitable for cooking red meat, such as beef and lamb, its spicy taste can remove the fishy smell of red meat, and white pepper is more suitable for white meat, such as chicken, fish, etc.The fishy smell does not cover the umami flavor of the meat itself.It is a good fishy fresh and fresh spices.
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Black pepper:
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White pepper:
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19.peppercorns
Pepper, English is Sichuan Pepper, odor: strong aroma, taste: spicy and astringent.
Pepper is often used to match heavy-flavored dishes.The dishes are: boiled fish.
Pepper, also known as Shuma, is a specialty of specialty products in Sichuan, China.The spicy taste reflected in the dishes is more important than pepper.It is a must-have for some heavy oils and spicy dishes.When cooking, the whole granules are often put into the ingredients.Under the high-oil and high-heat environment, the peppercorns will release a strong spicy taste.When eating, you need to avoid eating these peppercorns to avoid making the mouth full of spicy taste.At the same time, peppercorns have a certain effect of driving cold and stomach, which is a good healthy spice for people who live in a humid and dull environment for a long time.
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common problem
Question 1: What is Baili Xiang English?Baili Xiang English is Thyme
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Rosemary English is rosemary
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Luoler British is basil
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Cinnamon English is cinnamon
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Mint English is mint
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Lilac English is clove
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Cumin English is cumin
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Sage English is SAGE
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Coriander English is Cilantro/Coriander
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Lavender English is lavender
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Parsley English is Parsley English
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Cow to English is Oregano
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Dragon Artemisia leaves English is tarragon
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Nutmers English is Nutmeg
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L Luo English is Dill
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Bay Leaf English is bay leaf
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Leek English is chives
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Pepper (black, white pepper) English is Pepper (Black and White)
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Pepper English is Sichuan Pepper
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