天然食用植物香料的特点和烹调应用

The characteristics and culinary application of the edible vegetal spices

主要介绍了天然食用植物香料的分类及其特点,比较了几种产品形式。目前主要有完整型香辛料、粉碎型香辛料和香辛料提取物,前两种产品形式较为传统,在烹调中运用较为普遍;后一种则是近年来较为先进的形式,有自身的优势,应用前景广阔。文章对食用植物香辛料如何合理地在烹调中进行应用,作了较为详细的阐述,有助于烹饪工作者更好地掌握食用植物香料的调香和调味技术,具有一定的实际指导作用。

The sorts and characteristics of the edible vegetal spices have been introduced in this article, as well as some kinds of its products are compared with, including integrated spices, sterilized ground spices and distilled spices. The first two products are more traditional and have been widely used in cooking, while the third one also has a good outlook because of its own advantages recently. How to use the edible vegetal spices properly in cooking is also detailed in this paper, which can be expected to help the cooks do much better in cooking when using the edible vegetal spices.