不过需要注意的是,超市售卖的部分香辛料中都含盐,所以在烹饪使用的时候还得注意量,在这里也欢迎大家推荐不加盐的复合香辛料。
最后要说的是:香辛料也是有保质期的,一般是几年,建议挑选离生产日期近的,另外储存在密封的容器中,放在阴凉、避光的橱柜里。除了买现成的,也可以在阳台种一些,鲜的和干的在味道上还是会有一些差别的,可以尝试尝试看看喜欢哪种。这就是强烈推荐你做饭时多用的香辛料,大家有哪些美味吃法一定留言分享哦,我们一起来解锁香辛料的美味。(科普中国)
参考文献:
[1]USDA Database for the Flavonoid Content of Selected Foods. [(accessed on 30 May 2017)]; Release 3.1 (May 2014) Available online: http://www.ars.usda.gov/ARSUserF ... Flav/Flav_R03-1.pdf [Ref list][2] Vallverdú-Queralt A.L., Rejueiro J., Martínez-Huélamo M., Alvarenga J.F.R., Leal L.N., Lamuela-Raventos R.M. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chem. 2014;154:299–307.[3] Oh ES, Petersen KS, Kris-Etherton PM, Rogers CJ. Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial. J Nutr. 2020 Jun 1;150(6):1600-1609. doi: 10.1093/jn/nxaa063. PMID: 32211803; PMCIDMC7269750.