Star anise, fennel, pepper, ginger and cinnamon are the most common condiments in the kitchen. The “color and aroma” of Chinese food is closely related to the use of these flavorings. 68 kinds of spices are listed in the national standard “spices and condiments”. Some of the seasonings are not only the aroma of the food, but also the anti-inflammatories.
Ginger. Ginger contains active substances such as ginger, ginger, and ginger. It has antioxidant properties, inhibits the formation of inflammatory factors and promotes the synthesis of anti-inflammatory factors. In addition, the active factor is beneficial to the digestive system and has potential inhibitory and preventive effects on gastric ulcer caused by chemical factors. However, ginger is stimulating, people with a bad gastrointestinal tract should avoid eating ginger slices and drinking ginger water. The folk have “rotten ginger not bad taste”, think that the ginger is bad, taste is not affected can continue to eat. In fact, the content of yellow camphor which has cancer-causing effect in rotten ginger will rise, it is recommended not to eat.
Pepper. High quality and inexpensive pepper contains many active ingredients such as piperine, eugenol and sesquiterpene, which have anti-inflammatory and antioxidant properties. In cooking, pepper can remove the smell of meat. However, when you use it, it can mask the taste of the ingredients and smell.
Cinnamon. Cinnamaldehyde and its derivatives are anti – inflammatory active ingredients. Animal experiments showed that cinnamaldehyde could significantly reduce tumor formation and prolong survival in mice with tumor. In addition, for diabetics, cinnamon is also a good thing. A us study has found that cinnamon can restore the ability of diabetics to respond to insulin, promoting the transfer and use of glucose in the blood. Therefore, people with type 2 diabetes are recommended to eat 1/4 to 1 tablespoons of cinnamon powder every day, either in the dish or in bread, juice or yogurt.
Almost all spices reduce salt in cooking. Add a little pepper, prickly ash, onion, ginger, garlic and other spices to the dish. Use some garlic, mustard juice, ketchup, etc., to increase the taste of the food and reduce the amount of salt.