Spices and Seasonings Encyclopedia

Author: Guan Peisheng
Publisher:
Publish Date: 2005-01-01
Features: The history of Chinese cuisine is long and renowned worldwide for its rich nutrition, exquisite preparation, and perfect combination of color, aroma, and taste. The nutrition of food comes from the nature of its ingredients, the exquisite preparation from culinary techniques, and the color, aroma, and taste depend on the proper use of spices and seasonings to create delicious and refined dishes. Spices and seasonings are the main cooking ingredients used to adjust the flavor of food. Therefore, in-depth research on the origin, properties, characteristics, functions, and applications of spices and seasonings is of great significance for improving culinary techniques and preparing perfectly flavored dishes.
Features of this book: Spices (Spice) generally refer to plant products that have undergone drying processing, but in a broader sense, spices also include fresh herbs (Herb). This book introduces a broad definition of spices that includes both dried products and fresh herbs. Each spice is listed with its Chinese name, Pinyin, alternative names, English name, scientific name, family, the ecological environment of the original plant, source, harvesting and processing, usable parts, properties, and culinary uses. The information is detailed and comprehensive. The color, aroma, and taste of food depend on the proper use of spices and seasonings. This book provides in-depth information on over 100 spices and seasonings, including their origin, properties, characteristics, functions, and applications, accompanied by exquisite color illustrations to help readers identify them, thereby improving culinary skills.