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香料,是具有浓烈芳香气味的原料,主要用于菜肴或面食的调味。它在烹调中占有极为重要的地位,绝大多数的菜肴都离不开香料。 香料的主要作用是:消除动物原料中的腥臊臭味,增加菜肴的香味,有的香料还能增加菜肴的色彩(如红色的辣椒、绿色的葱、黄色的姜黄等)。香料的品种很多,但归纳起来可分为香蔬类、香药类、香花类、香荤类和其它类。
Spices, is a strong aromatic smell of raw materials, mainly for the seasoning of dishes or pasta. It occupies a very important position in the cooking, the vast majority of dishes are inseparable from spices. The main function of the spice is: to eliminate the smell of the fishy smell from the animal’s raw material and to increase the flavor of the dish. Some spices can also increase the color of the dishes (red pepper, green onion, yellow turmeric, etc.). Many varieties of spices, but summed up can be divided into incense and vegetables, fragrant herbs, fragrant flowers, incense C and other categories.