Spices, as defined by scientists and biologists, are foods, herbs (often with essential oils) or chemical compounds added to the dish, which can create the most positive stimuli. determine the taste, smell, and sight of the culinary person. Spices make the food feel better, stimulate the digestive system of the eaters, making food easy to digest, and at the same time institutionalize according to the principles of mutuality, yin and yang development for real types. special products.
There are many types of spices such as: fish sauce, salt (salt), chili, pepper (creating spicy and characteristic smell), herbs (basil, laksa, onion, garlic ... served with or added to food when processing) etc. and the use of spices suitable for food always reflects the ingenuity and sophistication as a culinary art for the chef.
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