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Herb and Spice

- 향신료의 종류
- 매운맛 : 고추

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향신료의 금지성분
- 캡사이신
  전통 Spice Herb
- 마늘 Garlic
- 생강 Ginger
- 고추 Red pepper
- 후추 Black pepper
- 계피 Cinnamon
- 겨자 Mustard
- 와사비 Washabi
- Ajowan
- Chamomile
- Eucalyptus
- Rosemary
- Peppermint
- Spearmint
- Lavender
- Coffee
- Tea
- Cocoa

• Bark: true or Sri Lankan cinnamon, Chinese cassia, Indonesian cinnamon, Vietnamese cinnamon
• Bulbs: onion, garlic, shallot, chives
• Flower buds and blossoms: clove, caper, rose buds, nasturtium, orange blossom, hibiscus, kewra (screw pine blossom), lavender blossom, safflower (Carthamus tinctorius), saffron
• Fruits: anise, ajwain, black cumin (kala jeera), caraway, dill, coriander, cumin, fennel, celery, lovage (carom).
• Fruits (pods): bell pepper, black cardamom, cardamom, hundreds of varieties of chile peppers, Sichuan pepper, Japanese sancho, star anise, tamarind, vanilla (fermented pods of the vanilla orchid)
• Fruits (drupes and berries): allspice (leaves also used), black peppercorns, Chinese wolfberry, cubeb pepper, Iranian barberry, bay laurel berries, lemon, lime, limu omani, kokam, long pepper, mango (unripe, dried, and powdered for amchur powder), orange, tangerine, pink peppercorn, sumac, juniper, wild lime fruit (also known as kaffir lime, a term now considered derogatory)
• Leaf (only): bay laurel, sassafras, curry leaf, Indian bay leaf, lemon myrtle, lemon verbena, Mexican pepperleaf, myrtle, screw pine leaf (pandanus), wild lime leaf (also known as kaffir lime)
• Leaf and stems: angelica leaves (golpar in Iran), basil, blue fenugreek, borage (blossoms are also eaten), celery, chervil, chives, cilantro, dill, epazote, fennel (another variety, Florence fennel, is cultivated for its enlarged bulbs), fenugreek leaves (methi in India), hyssop, lemon balm, lemongrass (stalks only), long coriander or culantro (Eryngium foetidum), lovage, Mexican tarragon (Tagetes lucida), marjoram, oregano, papalo (Mexico), parsley, spearmint, peppermint, perilla, rue, sorrel, sage, savory, tarragon, thyme, Vietnamese coriander, chepil (Mexico), and countless other herbs found in specific locales
• Lichen: stone flower (Parmelia perlata), also known as kalpasi, kallupachi, chabila, or dagad phool in Hindi
• Pollen: dill, wild fennel, cultivated fennel
• Resin: mastic, asafetida
• Rhizomes: galangal, ginger, turmeric, wasabi, zedoary (white turmeric)
• Rind: orange, lemon, lime, grapefruit, Omani lime, preserved lemon, preserved lime
• Root: angelica root (often candied for its decorative green color), celery root, coriander root, horseradish, licorice, parsley root
• Seeds: annatto, black and brown mustard, black sesame, blue poppy, cardamom, fenugreek, grains of paradise, mahlab cherry, white poppy, mace (outer covering of nutmeg seed), nigella, nutmeg, anardana (dried powdered pomegranate seeds or arils), white sesame, white or yellow mustard
• Animal-derived seasonings: blanchan or kapee (Southeast Asian and Indonesian fermented shrimp paste), fish sauce (Southeast Asian fermented anchovy liquid), colatura (Italian fermented anchovy sauce). Cantharidin (secreted by the emerald green beetle known as Spanish fly; now illegal in Morocco and elsewhere) sometimes added to ras al hanout for its supposed aphrodisiac qualities. The substance actually irritates the body’s genitourinary tract, and can result in poisoning if ingested.

페이스북       방명록      수정 2020-06-18 / 등록 2010-04-11 / 조회 : 25638 (1030)

우리의 건강을 해치는 불량지식이 없는 아름다운 세상을 꿈꾸며 ...  2009.12  최낙언