記得幾個星期前有網友要求我介紹常用香料。介於我的香料知識有限,當時推脫了。今早盈盈發了個英文的二十種常用香料的簡單介紹文章鏈接,文章刊登在美國《女性健康》雜誌上,我看了看,覺得還不錯,內容比較豐富但不繁瑣。考慮到私房主要使用漢語,便和盈盈商量譯成漢語貼出,讓更多對香料感興趣的網友學習一些簡單的香料知識。 這個係列準備分成四集貼出,每集介紹五種。前兩集由我翻譯,後兩集由盈盈翻譯。 為什麽每集僅僅介紹五種香料呢?因為俗話說得好,“貪多嚼不爛”。 嗬嗬 祝大家學習魚塊! 1、多香果 ![](http://cdn.womenshealthmag.com/files/images/1005-lost-spice-allspice.jpg)
多香果是由產自牙買加的眾香樹的青果實曬幹後製成。
味道特征: 帶甜味,象丁香,肉桂粉,肉豆蔻粉混合的味道
營養價值:阻礙引起衰老的糖基化。
使用參考:加入瘦的絞牛肉
Allspice
The dried unripe berry of the Jamaican Pimenta dioica tree
Taste traits: A sweet mix of cloves, cinnamon, and nutmeg Health powers: Blocks glycation, which is connected to aging. How to use it: Mix allspice into lean ground beef to punch up plain hamburgers and meat loaf.
2、茴芹籽 ![](http://cdn.womenshealthmag.com/files/images/1005-lost-spice-aniseed.jpg)
茴芹籽是產自中東地區的茴芹所產的種子。
味道特征:強烈的甘草味
營養價值:幫助消化;消滅能中斷約會的口臭
使用參考:磨製成粉後撒在湯,咖喱或燉菜表麵;加了茴芹籽的蜂蜜加熱後倒進酸奶裏。
Aniseed (anise)
The seed of the Middle Eastern Pimpinella anisum plant
Taste traits: Strong licorice notes Health powers: Aids in digestion and stamps out date-killing bad breath. How to use it: Sprinkle ground aniseed into soups, curries, and stews. Heat some whole seeds with honey in a skillet, then drizzle over yogurt.
3、小豆蔻籽 ![](http://cdn.womenshealthmag.com/files/images/1005-lost-spice-cardamom.jpg)
小豆蔻籽是起源於印度的一種熱帶植物的種子,通常被磨成粉末使用。
(注:圖中的香料是小豆蔻,去掉軟綠殼後裏麵的籽才是小豆蔻籽。)
味道特征:帶有一絲甜,檸檬味
營養價值:它的生物活性成份桉樹腦可以減輕發炎症狀,從而減弱哮喘。
使用參考:籽從莢中取出磨成粉後薄薄的撒在水果沙拉或燕麥粥上。
Cardamom
Ground from the seeds of a tropical plant originally from India Taste traits: Slightly sweet and very aromatic with lemony citrus notes Health powers: Its bioactive ingredient, cineole, may lessen asthma symptoms by reducing inflammation. How to use it: Remove from pod, grind, and sprinkle on fruit salad or oatmeal.
4、紅辣椒粉 ![](http://cdn.womenshealthmag.com/files/images/1005-lost-spice-cayenne.jpg)
紅辣椒粉由幹的紅辣椒磨製而成。
味道特征:有點燒烤香味,辣味
營養價值:辣椒素是一種抗氧化植化物,能提高胰島素敏感度,從而降低得糖尿病的危險性。
使用參考:加入用巧克力的方子,鷹嘴豆泥,炒雞蛋,米飯裏;也可以撒在煮好的毛豆上。
Cayenne
Ground dried cayenne chili pepper
Taste traits: Fiery and slightly smoky Health powers: Capsaicin, a phytochemical, improves insulin sensitivity, which lowers diabetes risk. How to use it: Dash cayenne into chocolate recipes, hummus, scrambled eggs, and rice, or sprinkle it over steamed shelled edamame.
5、辣椒粉 ![](http://cdn.womenshealthmag.com/files/images/1005-lost-spice-chili-powder.jpg)
辣椒粉由各種幹辣椒和其他香料 (比如蒜粉孜然粉),混合製作而成
味道特征:本土化,辣味從稍微有點辣到火山爆發級辣度。
營養價值:控製食欲,從而減少熱量的攝入
使用參考:和黃油口味的噴霧劑撒在無味爆米花上
Chili Powder
Various types of ground dried chilies mixed with other spices such as garlic and cumin
Taste traits: Earthy, with heat levels that can range from tame to "volcano" Health powers: Curbs appetite and reduces calorie intake. How to use it: Spritz over plain popcorn with butter-flavored spray.
原文鏈接:http://www.womenshealthmag.com/nutrition/seasoning-spices |