The types of spices

Generally speaking, spices refer to fragrant raw materials made from bark, resin, wood chips, roots, leaves, flowers and fruits, etc., which are rich in aroma. Depending on the raw materials, it can be further classified into a rich variety of types such as sandalwood, agarwood, clove, tulip, borneol, incense, and benzoin. There are even scents formed from animal secretions, such as ambergris and musk.

Most spices are produced in regions with extremely hot climates. As people in tropical areas are prone to body odor and dirt, in ancient times, to eliminate body odor, people made spices from the locally abundant fragrant wood and applied them to their bodies, which was called "applying incense". Or burning incense materials to fumigate the room and clothes is called burning incense or fumigating incense.

Among them, the spices used for incense application include perfume, essential oil, and medicinal herbs, etc. The materials used for burning incense include ball incense, loose incense, smeared incense, refined incense and string incense, etc. According to Volume 30 of the "Great Wisdom Treatise", burning incense can only be used in cold weather, while applying incense can be used in both cold and hot weather. In cold weather, it is mixed with the fragrance of water, while in hot weather, it is mixed with the fragrance of sandalwood.

Applying incense and burning incense are classified as one of the six or ten types of offerings. In Esoteric Buddhism, the types of incense used vary depending on the differences between the three and five schools. Specifically, the Buddha school uses agarwood incense, the Vajra school uses lilac incense, the Lotus school uses white sandalwood incense, the Treasure school uses borneot incense, and the Karmapa school uses incense, etc.

The types of spices are very rich. Generally speaking, there are three sources: one is plant-based spices collected from plants, another is animal-based spices collected from animals, and the third is artificial and synthetic spices refined from chemicals.

Most of the spices in nature exist in the animal and plant kingdoms, and almost none are found in minerals. The range of plant-based fragrances is very wide, and their origins vary by type. Generally, they are mainly produced in subtropical regions and also spread throughout southwestern Europe such as France, Italy, and Spain.

Plant-based fragrances are widely distributed and relatively easy to collect. They come in a wide variety and are mostly sourced from flowers, grass and trees. For example, roses, jasmine, daffodils, hyacinths, violets, etc. are picked from fresh flowers. Bergamot, lemon, orange, etc. are picked from the peels. Camphor, white sandalwood, and myrtle are all picked from the branches and trunks of trees. Borneol is extracted from resin. Others include cloves, cinnamon, pepper, fennel, etc., which are either picked from the bark or from the seeds of the fruits. Different spices are collected in different ways. Generally, the fragrant parts of plants are obtained through distillation, pressing, drying and other methods according to their properties.

There are mainly four kinds of animal-based spices: musk, which is mostly produced in Yunnan, Myanmar and the Himalayan region; Musk cat incense, produced in Ethiopia; Castoreum, produced in North America; And ambergris, which is produced in the Indian Ocean and the Pacific Ocean. The first three are secreted by the reproductive glands of animals, while ambergris is collected from the stone tissue similar to the diseased body of the true whale. The musk and ambergris currently in use are mostly synthetic chemicals, while castoreum is rarely used, and civet is only used as a preservative.

Due to the complex and difficult process of collecting natural spices and their limited quantity, artificial spices have emerged, and their uses have become more extensive, covering all kinds of things and even our daily necessities.

1. Bay leah, the dry leaf of sweet laurel, an evergreen tree of the Lauraceae family, has a wide range of uses and is a basic herb. In practical use, it requires a relatively long cooking time to effectively release its unique aroma. It is commonly used in soups, liver sauces and stewed meat dishes.

2. Oreguno, a perennial herb of the Lamiaceae family, has long been a fundamental ingredient in Mediterranean cuisine. Its dried leaves and flowering top branches are used for flavoring. It has a strong aroma and a spicy taste, and Italians call it mushroom grass. It is also commonly used in mixed herbs, mixed vegetable soups, pasta and gravy, fillings, salads, etc. Oregano is a representative herb in Italian cuisine and is indispensable in Pizza.

Iii. Parsley: Also known as parsley, parsley, or parsley. A biennial plant of the Apiaceae family, native to the Mediterranean coast. Faxiang is not only an ideal decorative ingredient for dishes, but also, after being chopped and dehydrated, has a wider range of uses. Its aroma is rather fresh and strong, effectively masking the overly strong off-flavors in the dishes and highlighting its inherent delicate fragrance. It is often used as a flavoring and accessory for fish, meat, soups and salads, and is also a major component in French cooking for blending flavoring spices. When storing, you can wrap the French incense with damp kitchen paper towels and put it in the refrigerator or directly pour it upside down in water to keep it fresh.

Four. Tarragon, a tufted aromatic herb of the Compositae family, has a taste slightly similar to fennel. Its dry leaves and flower heads are used for food cooking. It is also an indispensable herb in high-end French cuisine, often used to make spiced vinegar, mixed spices, herb butter, chicken and fish sauces, vinegar, fresh tomato sauce and various salads, especially chicken and fish salads. In practical use, it can produce traditional effects with chicken, meat, fish and eggs, especially chicken. Besides effectively reducing the greasiness, it can also highlight the deliciousness of the chicken. It is a very fragrant herb.

Five. Thyme, a herb of the Lamiaceae family with a pungent smell. It can retain its aroma even after a long cooking time. It is commonly used in spice vinegar, vanilla butter, scrambled eggs, vinegar, decorative vegetables, salads, buns, etc. It has a wide range of practical uses and is frequently employed in most sauces, stews, soups, etc. It works well in marinating meat and fish and has a rather strong flavor.

Six. Rosemary, a perennial evergreen small shrub of the Lamiaceae family. Its leaves have a rather strong fragrance. Generally, a small amount is added to soup or stew to achieve a moderate effect. Fresh Rosemary can also be chopped and added to salads for consumption. When used in stir-fried lamb legs and chicken stuffing, adding rosemary can produce excellent results. Rosemary can also be added when marinating meat to enhance the aroma. It is a traditional and excellent match for mutton, with a sweet taste and the ability to fill the room with fragrance.

Seven. Sage, a semi-shrub plant, has grayish-green leaves, a pungent and fragrant taste, and is often used in various stuffed fillings. In sausage, beef and pork chop dishes, such as roast Turkey with fillings.

Viii. Basil, also known as basil, is an annual herb of the Lamiaceae family. It is native to India and Iran. There are various types such as small-leaf basil, large-leaf Italian basil and lettuce-leaf basil, and it can be cultivated as a vegetable. Its dried leaves can be used as spices, while the fresh leaves are used as flavoring spices for meat, fish, salads, etc. Basil vinegar soaked in basil leaves is very famous. Basil has a taste similar to fennel, being pungent, sweet and slightly spicy. It is a symbol of love in Italy.

Ix. Dill, native to the Mediterranean region, is an annual herb of the Apiaceae family and is used for food seasoning. It is generally used as a seasoning for salads, soups, sauces, fish, and especially for pickling kimchi. Its smell is strong and pungent.