Asafoetida 兴渠

Asafoetida ( Ferula assafoetida ) is a perennial herb from the family Apiaceae, native to Persia.

Asafoetida’s English and scientific name derived from Persian word for resin, asa and Latin foetida, which refers to its strong sulfurous odor.   Its pungent odor has resulted in its being called by many unpleasant names : thus in French it is known as merde du diable ( devil’s shit ), and equivalent names is other languages :  teufelsdreck ( German ), dyvelsträck ( Swedish), duivelsdrek ( Dutch ), duiwelsdrek ( Afrikaans ), pirunpaska or pirunpihka ( Finnish ).  In Turkish, it is known as şeytantersi ( devil's sweat ), şeytan boku ( devil's shit ) or şeytanotu ( the devil's herb ).  In Dravidian languages, it is known as inguva ( Telugu ), ingu ( Kannada ), perungayam ( Tamil ), kaayam ( Malayalam ), Hing ( Bengali ), Perungkayang ( Sinhalese ) .…..

The commonly available form of asafetida is compounded powdered resin containing 30% asafetida resin, along with rice flour and gum arabic ( natural gum made from hardened sap extracted from Acacia senegal and/or Acacia seyal ).  Asafetida resin is extracted from the steam and roots.  The resin is greyish-white when fresh, but dries  to a dark amber colour.

Typical asafetida contain about 40-46% resin, 25% endogenous gum, 10-17% volatile oil, and 1.5-10% ash.  The resin is known to contain asaresinotannols ‘A’ and ‘B’, ferulic acid, umbeliferone and four unidentified compounds.

This spice is use as a condiment and in pickles.   Its odor, when uncooked, is so strong that it must be stored in airtight containers, otherwise the aroma will contaminate other spices stores nearby.  However its odor and flavor become much milder and more pleasant upon heating, acquiring a taste and aroma reminiscent of sautéed onion and garlic.

It is also widely used as antiflatulent, fighting flu, and digestive aid.

FiveSpice 五香粉

五香粉 是中餐烹飪里的一种辛香调味品。其名称来自于中国文化对酸、甜、苦、辣、咸五味要求的平衡。

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五香粉的基本成分是磨成粉的花椒 Szechuan pepper 、肉桂cinnamon 、八角star anise 、丁香clove 、小茴香籽fennel seed。有些配方里还有干黄姜、豆蔻、甘草、胡椒、陈皮 等，用来代替在当地比较货源较少的香料。不同的配方亦对各种香料的比例有不同的配搭。

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五香粉的用途主要用于炖制的肉类，或是加在卤汁中增味或拌餡，有或者拌入盐里作中式油炸食物的沾料。

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花椒（学名 : Zanthoxylum ），又称秦椒、川椒（ Szechuan pepper ）或山椒。是芸香科 （Rutaceae）灌木树的果实。有两面针 （ Zanthoxylum nitidum ）、青花郊 ( Zanthoxylum schinifolium ) 、野花椒 ( Zanthoxylum simulans )。

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花椒含有花椒油烯 sanshool ，柠檬烯 limonine ，香叶醇 geraniol ，异茴香醚estragole ，水芹香烯 ，香草醇vanillyl alchohol 等辉发性物资

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八角 ( 学名 : Illicium verum ) , 又称茴香、八角茴香、大料、大茴香，是八角茴香科 ( Illiciaceae ) 的一种植物。

果实含有挥发油，其主要成分为茴香醛 anisic aldehyde， 茴香醚anethole，茴香酮 anisyl acetone。

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肉桂 ( 学名 : Cinnamomun aromaticum ) 尾樟科（Lauraceae）常绿乔木，又名玉桂、牡桂。肉桂各部位又可分别用于医药，树皮也就是人们常说的桂皮。

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肉桂含有肉桂醛 cinnamic aldehyde ，丁像酚 eugenol ， 香豆素 coumarin 等。

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丁香 ( 学名 : Syzygium aromaticum )，是桃金娘科 ( Myrtaceae ) 的花蕾。

含有丁香酚eugenol, acetyl eugenol, caryophyllene, vanillin等。

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小茴香 ( 学名 : Foeniculum vulgare )， 是伞形科 (Apiaceae　)　的一多年草本植物。　　　

其香源自茴香醚anethole。

Spices