China has a big name in the food industry. Most of them are spicy foods. So what spices are Chinese use for their tasty foods? Here five of them for you.
Turmeric powder is made by powdering roots of the turmeric plant. This plant looks similar to ginger. Turmeric powder is a yellow colour powder that used not only in China but also in India. It is mildly aromatic and smells like ginger or orange. It has a peppery flavour and can use for many vegetable dishes. This powder also can use as a dye. Turmeric is not only for foods. But it also works as an antibiotic. It can be for cancers and stomach issues because It has powerful anti-inflammatory effects and is an antioxidant.
Cloves are the flower buds of an evergreen tree called “Syzygium aromaticum“. They are native to Indonesia but used in china and India. They are aromatic spices. They are using to improve the taste and smell of foods. Especially meats and curries. Cloves are the main ingredients in gingerbread. Cloves have been used for traditional medicine because it is antioxidative and Contain nutrients. Also, it can kill bacteria. Chinese are using cloves as pumpkin spice.
Fennel seeds are native to the Mediterranean but growing in China. They are different parts of the fennel plant. Some times called sweet cumin or large cummin. These seeds long and thin. Green or brown. Have been used as a spice in many regions. Fennel seeds are rich in fibre. They are antimicrobial and anti-inflammatory. So like other spices, fennel seeds can use for medical purpose. Chinese people use these to make delicious meat dishes like Lanzhou beef noodle soup.
Bay leaves come from evergreen bay laurel plant. The thick and leathery leaves elongated with pointy ends. Use as dried or fresh. There are two varieties of bay plants including Mediterranean and California bay leaves. Mostly use added to slow-cooked recipes. Most recipes use dried bay leaves, which have a slightly stronger scent than fresh ones. Bay leaves are a rich source of vitamin A and C, potassium, iron, calcium, and magnesium. Chinese people use bay leaves for meat to get rid of The smell.
These Seeds are from sesame flowering plants. Unhulled seeds have outer, edible husk. Other seeds come without it. The husk gives the seeds a golden-brown colour. White and black varieties are available.
The black seeds have a richer flavour and aroma. have a nutty, slightly sweet taste. The smell can increase by roasting. These are rich in Fibre and protein. They may help lower your blood pressure. In China, sesameseeds are used to flavour cakes, cookies, and popular desserts.
Cinnamon reduces cholesterol and helps to boost metabolism. Cinnamon helps in stabilising blood sugar levels. This is very essential for weight loss. If you are suffering from diabetic cinnamon can help in managing blood sugar spikes. it has antibacterial properties and thus it helps to fight various infections in the body. Cinnamon is often recommended for stomach upsets as it can help clear harmful bacterias from the digestive system.
Pure cinnamon is a natural remedy to fight yeast infections. Cinnamon is one of the most effective cancer-fighting food mainly because it has high antioxidant content and also because of its antibacterial property. Pure cinnamon has the ability to lower cholesterol levels and improve blood circulation throughout the body and hence cinnamon can help prevent heart disease.
The anti-inflammatory properties of cinnamon help to reduce arthritis pain and lessen inflammation of the body. Cinnamon helps to balance hormones. Cinnamon is an excellent natural remedy for hormonal imbalances in women. Especially for health issues like thyroid, PCOS and other hormonal issues.
What kind of cinnamon should you use?
Now let me explain the type of cinnamon which you should be used in this tea. So these are the two types of cinnamon which are commonly found. The right one is known as cinnamon quills, The bark is rolled into small quills and this is actually the second quality these quills are made from the third or fourth layer of the cinnamon tree bark and it has less oil content and hence the benefits also will be less but these are very pretty to look at and usually used in food photography.
Since the layers are very thin they can be easily powdered very finely. Now the second type of cinnamon which is on the left side these are not very pretty to look at, but these cinnamon barks are the best quality they are actually the outer bark or the first or second layer of the cinnamon bark tree. This cinnamon has more oil content than the cinnamon quills on the right side plus they have more benefits.
How to make
Into a saucepan add in 1 cup or 200ml water and then added two cinnamon sticks.
Now allow this to boil
Once it starts to boil simmer the flame for 10 minutes and as it is simmering you can see that the colour of the water is changing to a light amber colour
After 10 minutes switch off the flame and allow the water to cool down
Once the cinnamon water is warm pour it into a cup or a glass
Then add in 1 teaspoon honey and mix well you can remove the cinnamon sticks
Now 100% natural and effective cinnamon tea is ready to drink.
This tea on empty stomach in the morning and for best results have another cup at bed-time
Ginger is a flowering plant that people have used in cooking and medicine since ancient times. Ginger originated in South Asia. It’s closely related to other South Asian spices like cardamom and galangal. A most important part of ginger is the rhizome(roots). The ginger rhizome can be used as many types. Ginger is not only a delicious spice but also it is a valuable medicine.
5 good health benefits of ginger
1. Ginger can help prevent various types of nausea
Researches say ginger being profoundly viable against nausea. Especially pregnant related nausea. According to a 2010 study of 60 people who underwent chemotherapy, most people who took ginger root powder supplements The nausea was reduced. Studies also say that ginger is not effective in vomiting episodes.
You only need about 1.5 grams of ginger to avoid various types of nausea.
2. Powerful medicine for inflammatory
Ginger is an anti-inflammatory. That means it can reduce swelling by taking ginger by mouth or by using a ginger compress or patch on your skin. This may be especially helpful for treating symptoms of both rheumatoid arthritis and osteoarthritis. You might get relief from pain and swelling either.
3. Ginger will help you lose weight
According to multiple types of research, Ginger supplements can significantly reduce body weight and it also helps reduce BMI and blood insulin levels. Functional foods like tea with ginger had a very good effect of weight loss and obesity. During these researches, people only take about 2 grams of ginger daily but the result is very impressive.
Ginger’s ability to reduce weight may be linked to certain mechanisms, such as increasing the number of calories burned or reducing inflammation.
4. Reduce cancer risk
Ginger contains a high percentage of gingerol that is the main bioactive compound in ginger. It is an excellent antioxidants source. It can reduce oxidative stress.
Toxic substances called “Free radicals” produced in the body. When too many free radicals build up in the body Oxidative stress happens. This situation is leading to cancer. The body needs to eliminate free radicals. Antioxidants help the body to eliminate free radicals. This is how ginger help to prevent cancer.
5. Can be beneficial for stomach discomfort
Chronic indigestion is mean burn and pain in the upper part of the stomach. Ginger speeds up emptying of the stomach. Delay in emptying the stomach is a major cause of indigestion. It only takes 13.1 minutes to emptying stomach for people who received ginger.
Although ginger is considered safe, taking large amounts can harmful if you’re pregnant.
There is no scientific evidence for some claims about the healing properties of ginger
So before taking large amount of ginger consult a healthcare provider. Specially if you are pregnant.
Pepper has been given such an important place in our kitchen that it has its own properties, even with salt, which is a fatigue partner: salt and pepper. Together they have made many differences in our recipes, and also they are the basis of our spices. Specially pepper, by selecting the right pepper type with our recipes, we can make a delicious difference in our dishes.
From ancient times pepper got a very special place in most dishes of the kings and emperors of Europe because of pepper’s conventional properties. Currently, pepper has lost that elitist character. We can find it in all kitchens, being the main responsible for giving that slightly spicy touch to our meals. However, there are still more possibilities and some questions in the air.
Is everything we see on the market labeled as pepper being pepper? Does black pepper have the same use as white or green pepper? Is it better to buy already ground pepper, or is it recommended to buy it whole?
Most common types of pepper: Green, Black, Red and White pepper
To find the pepper’s meaning, we have to look at the plant’s scientific name and its genus Piper. The pepper that we usually have at home is the one that comes from the Piper Nigrum, whether green, white, red, or black.
It is the most common and most widespread throughout the world. These four versions correspond to the same species but different stages of maturation. But they all come from a climbing plant that can reach 4 meters high and whose fruits, as a bunch, correspond to the pepper’s berries.
The green one is the least intense, and we can find it either dry or in a brine (saltwater). I recommend using it with white meat dishes that are delicate or with low-fat fish, such as a hake. This lower intensity of green pepper is because it is harvested even without maturing. So it does not develop all its potential, but it is very aromatic. Originally, especially in India and Southeast Asia, it is often found fresh and is widely used in local cuisines, such as curries.
The next state is black pepper. Contrary to what many people believe, it is not the most intense. Black pepper is a green berry that is allowed to dry completely, but its outer rind is keeping. In the United States, it is usually the most common pepper.
There are many more options when selecting a variety of pepper. In the United States market, we can find more than thirty different pepper varieties, some more aromatic, others spicier, and others more resinous. But the most demanded are black peppers.
In this case, we are talking about peppers that have not fully matured, something that does not happen with real red pepper and white pepper. Red pepper is a green grain that has been allowed to grow fully and that when harvested is left to dry. Depending on the origin, it is more intense or less.
Finally, we find white pepper. In France, the use of white pepper is more common, and many dishes are made with it, especially so that it does not stand out chromatically. Although we believe that it is less powerful due to its color and fame, in reality, it is the most intense.
Among the most popular two cases: Sarawak, from Malaysia, which is ideal for grilled meats and has notes of wood and fruit; and Penja, from Cameroon, which is very fresh and with hints of menthol.
Other peppers in the Piper family
If we adhere to botanical criteria, peppers can only be the grains, berries, or pods of plants that belong to the Piper genus. We have already told you about the most popular one, the Nigrum, but there are other options.
They all have different food-related use. For example, Indonesian black is spicier than Indian pepper, because it has a higher pepper content. Not only that, but also the Piper Cubeba commonly called Java Pepper. Physically it differs from the Piper Nigrum in dry because it has a kind of tail. It joins the spike that many of these small berries make up.
Although not common in Western food, mainly for its bitter notes, it is highly prized in Indonesia for its light spiciness and hints of other spices, such as cloves. The reason why it is usually us in dishes that mix sweet and savory like chutney.
Cubeba pepper, native to Indonesia, is characterized by its light spiciness and its aromatic, tiny and bitter clove notes. Use this Cubeba pepper alone or mixed with other peppers to flavor your sweet-savory dishes, chutneys, or compotes.
Peppers that are not peppers
Adhering to botanical criteria, it is clear that peppers, officially, can only be those that come from the Piper genus. However, other trees and shrubs also give grains or berries that have owned the name of ‘pepper’ for their appearance or for having a certain degree of spiciness.
Among them, we find several well-known cases that you will surely like to try in your kitchen.
It is commonly calling as allspice because its flavor is similar to many different spices such as cloves, cinnamon, or nutmeg. But it comes from the Pimenta dioica tree. It should notice that Jamaica pepper does not itch as a curiosity because it does not have piperine.
Sichuan or Szechuan pepper
The sound of words plays a trick again. This spice is very common in Chinese cuisine. It comes from the Zanthoxylum Piperitum tree, a thorny Asian shrub, whose dried fruit has a citrus, lemon aroma, and a small itch that numbs the mouth. However, it also does not have piperine.
It comes from a South American bush called Schinus Molle, and its berries are picking after ripe. Its spiciness is more similar to that of chilies, especially as it is more fruity than pepper. It is an excellent complement to salads or soft fish dishes.
It is not a pepper, but a mixture of dried and ground ripe chili and cayenne. It has nothing to do with Pipers, but it is widespread and rich in our kitchen.
Three mistakes should not make with pepper
However, specific problems are repeating in our kitchens when it comes to treating peppers.
Keep them wrong
It is best to store them in small airtight jars, even at room temperature. Also, heat is not one of your worst enemies. We are talking about products of eastern and subtropical origins where heat is not a problem. Therefore changes in temperature should be avoided.
Buy them already ground
Good peppercorns, well preserved and in its berry, can maintain its aroma and properties for a couple of years. One that is already grounded in three months will have lost most of its spark. Something that saves the distances also happens to us with the coffee, and it is that this spoils before if it is already grounded.
Add them in whole
It is very typical to add peppercorns to a stew. But I do not recommend it because the pepper is not sugar or salt, it does not melt, and its flavor is not enhanced when thrown in whole. It is best to grind it just before adding it. For this, a simple mortar will suffice.
Cardamom is one of the ancient spice which has two main types. They are Black Cardamom and Green Cardamom. There is also another type of cardamom name as white cardamom, but actually, it is a bleached version of green cardamom. Cardamom is one of the most expensive spices in the world and surpassed in price per weight only by Vanilla and Saffron. What will be the secret of cardamom taste?
Whats like the taste and smell of cardamom
Cardamom has a memorable flavor and smell. It has a spicy, herbal, strong, warm, mint flavor, and it’s quite a complex flavor. There is no one to compare with its taste.
Green cardamom is the top choice for sweet dishes, but it is also suitable for savory dishes. Black cardamom is the most suitable cardamom variety for savory dishes because it has a smokier and earthier flavor. White cardamom, the bleached version, has less flavor.
Not only taste, but cardamom also has an intensely, smoky, aromatic, resinous smell. Black cardamom especially has this smell because the black one is more earthy and smoky than the green one.
Ones you taste and smell the cardamom, surely you’ll be addicted to it.
Cardamom Nutrition facts
Cardamom has several nutrition facts like vitamins, minerals, some fiber, and also very low in carbohydrates and calories. According to researches, one tablespoon of cardamom has the following quantities of nutritions.
Total Fat: 0.4 grams
Carbohydrates: 4.0 grams
Fiber: 1.6 grams
Protein: 0.6 grams
Potassium: 64.9 milligrams
Calcium: 22.2 milligrams
Iron: 0.81 milligrams
Magnesium: 13.3 milligrams
Phosphorus: 10.3 milligrams
Medical benefits of cardamom
Cardamom is a spice that has so many medical values. People use cardamom as a supplement for their health benefits. This great spice has the following health benefits.
Cardamom oil able to kill bacteria and fungi
Suitable to prevent high blood sugar and high cholesterol
Cardamom helps to boost heart health and reduce heart diseases
Anyone can use as a breath freshener
According to Ayurvedic medicine, green cardamom can increase liver health
Cardamom has the ability to fight with diseases such as cancer
Natural nutrients can help with digestive ailments
Because of these benefits, people use cardamom with their cooking, and also cardamom tea is a popular drink among some people.
If you want, you can buy cardamom capsules or tablets list a dosage of 400–500 mg of dried herb per pill.
Risks and side effects of cardamom
There are no reported side effects or risks because of the usage of cardamom.
Using cardamom as a spice or a drink is safe for most people. But you should know if you have any allergies or gallstone complications with cardamom.
From where cardamom come to us
Most of the time, cardamom grows in Asian countries. According to records, cardamom is a native plant in South Indian forests.
Today it also grows in other countries like Sri Lanka, Guatemala, Indo China, and Tanzania. Today they deliver them worldwide.