Become a master of healthy life with good “seasoning”

First, pepper: “King of Seasoning”
Zanthoxylum is the head of the seasoning “Thirteen Fragrant Spices” and is known as the “King of Seasoning”. It has the effects of tingling odor, increasing fragrance and eliminating odor.

Zanthoxylum is also a kind of traditional Chinese medicine. The medicine of the motherland believes that it is medicinal and hot, which has the effects of spleen and spleen, warming and dispersing cold. What is the difference between peppercorn and hemp pepper? Generally referred to as pepper, but the origin is different, the taste is slightly different. From the appearance, the pepper likes to wear a “big red robe”, and the hemp pepper likes to wear a “green sweater”. Zanthoxylum has a strong aroma, which makes it easy to make dishes taste delicious, but the hemp taste is lower, which is more easily accepted by most people. However, the pepper taste of hemp pepper is slightly inferior to that of hemp pepper. Hemp pepper is mainly hemp, and hemp has a long time. Hemp pepper has a strong and persistent skin numbness and is blue-black. It is usually used for boiled fish or green pepper chicken.

Function: Chinese pepper has aroma and stomach, warm and cold, dehumidify and analgesic, insecticide detoxification, itching and odor relief; it mainly treats vomiting, wind cold and dampness, toothache and other symptoms.

Health tips: tracheal asthma, use with caution in pregnant women.

2. Mustard: appetizers and detoxification
Generally divided into green mustard and yellow mustard two.

Yellow mustard originated in China and is ground from the seeds of mustard. In addition to seasoning, folks also use yellow mustard orally to treat vomiting and colic, and external application to treat arthritis.

Green mustard (Scallion mustard) originates from Europe. It is made from horseradish (horseradish). It has a green color after adding pigment. Its spicy smell is stronger than yellow mustard and it has a unique aroma. Mostly used in Japanese cuisine.

Function: Mustard is hot and non-toxic. Mustard has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, and can increase appetite. The thiocyanate component in mustard can prevent tooth decay, and has certain effects on preventing blood vessel clots and treating asthma.

Health Tips: Mustard is strongly irritating, and it is not suitable for people who are uncomfortable, such as getting angry, inflammation of the eyes, swelling of the mouth, yellow urine, toothache, and sore throat. Pregnant women, gastritis, patients with peptic ulcer should not eat. Shelf life is about 6 months. Mustard should not be stored for a long period of time. Do not continue to eat it when oil leaks out and becomes bitter.

Three and anise: deworming and cold
Star anise is an indispensable condiment in making cold dishes, stews and baked dishes, and is also the main raw material for processing spiced powder.

Function: Star anise has effects such as deworming, strengthening stomach and vomiting, expelling cold, and exciting nerves. The amount of star anise stewed meat should be controlled at 1-2 per kilogram, otherwise the excessive amount will cause the brine to become bitter or even black.

Health Tips: One that hits the face with octagonal is Mang grass. This plant contains toxic substances and can cause poisoning when consumed. So be sure to pick up the “Mirror of the Demon” and distinguish between true and false octagonal: at first glance, the true octagonal petals are neat, the length of each corner is average, and the fruit is exposed, while the false octagon is generally not exposed. Looking at the angle, the true octagonal pod angle is 7 to 10 round and obtuse angles, with 8 being the majority; the false octagonal mottled grass has 11 to 13 angles. Look at the color three times, the true octagonal is reddish brown and shiny; the false octagonal is greenish brown or tan, slightly rough and matte.

Fourth, pepper: helps metabolism
Pepper is divided into black pepper and white pepper. It is one of the most common condiments. It is often seen on the table with salt, and sometimes it is used instead of salt. The main ingredient of pepper is piperine, which also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can eliminate fishy and degreasing.

Function: Black pepper has a stronger spicy taste than white pepper, it has a spicy flavor, and it is used to cook offal and seafood dishes. White pepper has a greater medicinal value, which can dispel cold and stomach. Etc. can increase appetite, aid digestion, and promote sweating.

Health Tips: Fannerin, dryness syndrome, vomiting blood, throat and mouth diseases, and hemorrhoids should not be eaten; stomach and duodenal ulcers should not eat pepper.

Five, pepper: warm stomach to help digestion
The content of vitamin C per 100 grams of fresh pepper is as high as 198 mg, ranking first in vegetables. Its vitamin B group, carotene and calcium, iron and other minerals are also rich in content.

Function: Dried chili can cause peristalsis of the stomach, promote salivation, increase appetite, have a greater effect on warming the stomach and cold, and have a good effect on treating indigestion.

Health Tips: Although pepper is rich in nutrition and has medicinal value, excessive consumption will endanger human health. Because too much capsaicin will stimulate the gastrointestinal mucosa violently, make it highly congested, accelerate peristalsis, cause stomach pain, abdominal pain, diarrhea and anal burning pain, induce gastrointestinal diseases, and promote hemorrhoid bleeding. Therefore, those suffering from esophagitis, gastroenteritis, gastric ulcers and hemorrhoids should eat less or avoid peppers.

Look, these condiments in the kitchen seem to be small and effective, so don’t ignore them.